The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Nature Reviews Gastroenterology and Hepatology

Volumn 18, Issue 3, 2021, Pages 196-208

  Marco, Maria L ^a   Sanders, Mary Ellen ^b   Gänzle, Michael ^c   Arrieta, Marie Claire ^d   Cotter, Paul D ^e,f,g   De Vuyst, Luc ^h   Hill, Colin ^f   Holzapfel, Wilhelm ⁱ   Lebeer, Sarah ^j   Merenstein, Dan ^k   Reid, Gregor ^l   Wolfe, Benjamin E ^m   Hutkins, Robert ⁿ  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b International Scientific Association for Probiotics and Prebiotics   (United States)

^c UNIVERSITY OF ALBERTA   (Canada)

^d UNIVERSITY OF CALGARY   (Canada)

^e TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^f UNIVERSITY COLLEGE CORK   (Ireland)

^g Teagasc Moorepark   (Ireland)

^h VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

ⁱ Handong University   (South Korea)

^j UNIVERSITY OF ANTWERP   (Belgium)

^k GEORGETOWN UNIVERSITY SCHOOL OF MEDICINE   (United States)

^l UNIVERSITY OF WESTERN ONTARIO   (Canada)

^m TUFTS UNIVERSITY   (United States)

ⁿ UNIVERSITY OF NEBRASKA LINCOLN   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

PREBIOTIC AGENT; PROBIOTIC AGENT;

CONSENSUS; ECOLOGY; EVIDENCE BASED MEDICINE; FERMENTATION; FERMENTED PRODUCT; FOOD SAFETY; HEALTH CARE ORGANIZATION; HUMAN; PRACTICE GUIDELINE; PRIORITY JOURNAL; REVIEW; RISK FACTOR; SYSTEMS BIOLOGY; NUTRITION POLICY;

CONSENSUS; FERMENTED FOODS AND BEVERAGES; HUMANS; NUTRITION POLICY; PREBIOTICS; PROBIOTICS;

EID: 85098746817     PISSN: 17595045     EISSN: 17595053     Source Type: Journal    
DOI: 10.1038/s41575-020-00390-5     Document Type: Review

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