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Dive into the research topics of 'The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods'. Together they form a unique fingerprint.- Sort by
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
- Maria L. Marco
- , Mary Ellen Sanders
- , Michael Gänzle
- , Marie Claire Arrieta
- , Paul D. Cotter
- , Luc De Vuyst
- , Colin Hill
- , Wilhelm Holzapfel
- , Sarah Lebeer
- , Dan Merenstein
- , Gregor Reid
- , Benjamin E. Wolfe
- , Robert Hutkins
- University of California at Davis
- International Scientific Association for Probiotics and Prebiotics
- University of Alberta
- University of Calgary
- Teagasc - Irish Agriculture and Food Development Authority
- University College Cork
- VistaMilk SFI Research Centre
- Vrije Universiteit Brussel
- Handong Global University
- University of Antwerp
- Georgetown University
- Western University
- Tufts University
- University of Nebraska-Lincoln
Research output: Contribution to journal › Review article › peer-review