Published in
Royal Society of Chemistry, Food and Function, 9(13), p. 4804-4824, 2022
DOI: 10.1039/d1fo03989j
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Underlying evidence for the health benefits of fermented foods in humans
Journal article published in 2022 by
F. Rul,
C. Béra-Maillet 
,
M. C. Champomier-Vergès,
K. E. El-Mecherfi,
B. Foligné,
M. C. Michalski ,
D. Milenkovic,
I. Savary-Auzeloux
,
M. C. Champomier-Vergès,
K. E. El-Mecherfi,
B. Foligné,
M. C. Michalski ,
D. Milenkovic,
I. Savary-Auzeloux
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Abstract
Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world: Mechanisms of action and impact of health status.