Fermented foods: fad or favourable addition to the diet?

Research output: Contribution to journal › Comment / Debate › Other › peer-review

Original language	English
Pages (from-to)	19
Number of pages	1
Journal	The Lancet Gastroenterology & Hepatology
Volume	4
Issue number	1
DOIs	https://doi.org/10.1016/S2468-1253(18)30392-3
Publication status	Published - Jan 2019
Externally published	Yes

Access to Document

@article{48ebd4c3daa94f09824605bd67094488,

title = "Fermented foods: fad or favourable addition to the diet?",

author = "Staudacher, {Heidi M.} and Nevin, {Amy N.}",

year = "2019",

month = jan,

doi = "10.1016/S2468-1253(18)30392-3",

language = "English",

volume = "4",

pages = "19",

journal = "The Lancet Gastroenterology & Hepatology",

issn = "2468-1253",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Fermented foods

T2 - fad or favourable addition to the diet?

AU - Staudacher, Heidi M.

AU - Nevin, Amy N.

PY - 2019/1

Y1 - 2019/1

UR - http://www.scopus.com/inward/record.url?scp=85057611990&partnerID=8YFLogxK

U2 - 10.1016/S2468-1253(18)30392-3

DO - 10.1016/S2468-1253(18)30392-3

M3 - Comment / Debate

C2 - 33684032

AN - SCOPUS:85057611990

SN - 2468-1253

VL - 4

SP - 19

JO - The Lancet Gastroenterology & Hepatology

JF - The Lancet Gastroenterology & Hepatology

IS - 1

ER -