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Health benefits of fermented foods: microbiota and beyond

Tietueen suppeat tiedot
dc.contributor.authorMarco, M. L.
dc.contributor.authorHeeney, D.
dc.contributor.authorBinda, S.
dc.contributor.authorCifelli, Chr. J.
dc.contributor.authorCotter, P. D.
dc.contributor.authorFoligne, B.
dc.contributor.authorGänzle, M.
dc.contributor.authorKort, R.
dc.contributor.authorPasin, G.
dc.contributor.authorPihlanto, Anne
dc.contributor.authorSmid, E. J.
dc.contributor.authorHutkins, R.
dc.contributor.departmentLuke / Vihreä teknologia / Esikunta / VITE Esikunta (4100200111)-
dc.contributor.departmentid4100200111-
dc.contributor.otherUniversity of California Davis, USA-
dc.contributor.otherDanone Nutricia, France-
dc.contributor.otherNational Dairy Council, USA-
dc.contributor.otherTeagasc Food Research Centre, Ireland-
dc.contributor.otherUniversity of Lille, France-
dc.contributor.otherUniversity of Alberta, Canada-
dc.contributor.otherVU University Amsterdam-
dc.contributor.otherCalifornia Dairy Research Foundation, USA-
dc.contributor.otherWageningen University, The Netherlands-
dc.contributor.otherUniversity of Nebraska, USA-
dc.date.accessioned2017-06-02T12:04:42Z
dc.date.accessioned2025-05-29T07:36:27Z
dc.date.available2017-06-02T12:04:42Z
dc.date.issued2017
dc.description.vuosik2017-
dc.formatSekä painettu, että verkkojulkaisu-
dc.format.bitstreamfalse
dc.format.pagerange94-102-
dc.identifier.elss1879-0429-
dc.identifier.olddbid482187
dc.identifier.oldhandle10024/540092
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/63041
dc.language.isoeng-
dc.okm.corporatecopublicationei-
dc.okm.discipline1183 Kasvibiologia, mikrobiologia, virologia-
dc.okm.discipline3142 Kansanterveystiede, ympäristö ja työterveys-
dc.okm.internationalcopublicationon-
dc.okm.openaccess0 = Ei vastausta-
dc.okm.selfarchivedei-
dc.publisherElsevier Science-
dc.publisher.countrynl-
dc.publisher.placeAmsterdam-
dc.relation.doi10.1016/j.copbio.2016.11.010-
dc.relation.ispartofseriesCurrent Opinion in Biotechnology-
dc.relation.issn0958-1669-
dc.relation.volume44-
dc.rightsAll rights reserved-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/540092
dc.subject.agrovocfoods-
dc.subject.agrovocfermentation-
dc.subject.agrovochealth-
dc.subject.agrovocmicroorganisms-
dc.titleHealth benefits of fermented foods: microbiota and beyond-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-

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