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Research Topic
Health Benefits and Risks of Fermented Foods – The PIMENTO Initiative
MJ
Maria João Fraqueza
Faculty of Veterinary Medicine, University of Lisbon
BY
Birsen YILMAZ
Çukurova University, Faculty of Health Science Department of Nutrition and Dietetics
JD
Julieta Domínguez-Soberanes
Julieta Domínguez Soberanes
AM
Arghya Mukherjee
Moorepark Food Research Centre, Teagasc Food Research Centre (Ireland)
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