Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations

Ragini Bodade, Tanaji Kudre, Morena Gabriele, Gabriel Cardoso-Ugarte, Fatih Ozogul, Dorota Zielinska, Anna Łepecka

Open source

DOI: 10.3389/fnut.2026.1890667
Published: 2026-06-18
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1890667,
  title = {Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations},
  author = {Ragini Bodade and Tanaji Kudre and Morena Gabriele and Gabriel Cardoso-Ugarte and Fatih Ozogul and Dorota Zielinska and Anna Łepecka},
  year = {2026},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2026.1890667},
  url = {https://doi.org/10.3389/fnut.2026.1890667}
}

RIS

TY  - JOUR
TI  - Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations
AU  - Ragini Bodade
AU  - Tanaji Kudre
AU  - Morena Gabriele
AU  - Gabriel Cardoso-Ugarte
AU  - Fatih Ozogul
AU  - Dorota Zielinska
AU  - Anna Łepecka
PY  - 2026
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1890667
UR  - https://doi.org/10.3389/fnut.2026.1890667
ER  -

APA

Bodade, R., Kudre, T., Gabriele, M., Cardoso-Ugarte, G., Ozogul, F., Zielinska, D., & Łepecka, A. (2026). Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1890667

Source records

crossref · retrieved 2026-09-25T19:21:17.511Z