Use this url to cite publication: https://hdl.handle.net/20.500.12512/262397
Editorial: Mechanisms of fermented foods and interactions with the gut microbiome
Type of publication
Straipsnis (apžvalginis, informacinis, enciklopedinis) / Article (survey, information, encyclopedic) (S8)
Author(s)
| Author | Affiliation | |||
|---|---|---|---|---|
Mukherjee, Arghya | Teagasc Food Research Centre | IE | ||
Yılmaz, Birsen | Tata Institute of Fundamental Research | IN | ||
Rocha, Joao Miguel | Instituto de Engenharia de Sistemas e Computadores, Tecnologia e Ciência | PT | Universidade Católica Portuguesa | PT |
Title
Editorial: Mechanisms of fermented foods and interactions with the gut microbiome
Publisher (trusted)
Is Referenced by
Date Issued
| Date | Volume | Start Page | End Page |
|---|---|---|---|
2026-07-20 | 17 | 1 | 3 |
Is part of
Frontiers in Microbiology
Version
Originalus / Original
Description
Sec. Food Microbiology
Art. no. 1923421
Editorial
Science / Art Area
Žemės ūkio mokslai / Agricultural sciences (A)
Field of Science
Gyvūnų mokslai / Animal sciences (A003)
OECD Classification
Agricultural sciencesAnimal and Dairy science
Resource Type (COAR)
TextJournalEditorial
ISSN (of the container)
1664-302X
PMID
42548609
Other Identifier(s)
PMCID: PMC13429591
Coverage Spatial
Šveicarija / Switzerland (CH)
Language
Anglų / English (en)
URI
| URI | Access Rights |
|---|---|
| https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2026.1923421/full | Viso teksto dokumentas (atviroji prieiga) / Full Text Document (Open Access) |
| https://hdl.handle.net/20.500.12512/262397 | |
| PMC | Viso teksto dokumentas (atviroji prieiga) / Full Text Document (Open Access) |
Funding(s)
| Name | Project ID |
|---|---|
National Funds from FCT—Fundação para a Ciência e a Tecnologia | UID/50016/2025 |
Date Reporting
2026
Creative Commons License
Access Rights
Atviroji prieiga / Open Access