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Use of Microorganisms for Vitamin Fortification of Fermented Foods to Maintain Adequate Status in Healthy or Deficient Population: A Systematic Narrative Review
- Erhan Keyvan
- Christèle Humblot
- Biljana Trajkovska
- Cemal Kasnak
- Daniel Heine
- Daniela Nikolovska Nedelkoska
- Elizabeth Tomiwa Adesemoye
- Emilie Chanseaume
- Inga Sarand
- Jelena Milicevic
- Jesus Maria Frias Celayeta
- Julie Mardon
- Laurencia Ouattara--Songre
- Lisamaria Bracher
- Marie Christine Champomier Vergès
- Nicola De Simone
- Pasquale Russo
- Recep Palamutoğlu
- Sijmen Schoustra
- Yohannes Seyoum
- Michail Syrpas
- Sibel Karakaya
- Smilja Todorovic
- Guy Vergères
Date created: 2023-11-27 08:19 AM | Last Updated: 2024-12-16 05:07 AM
Category: Project
Description: This study protocol (PIMENTO-SP-S2) describes the workflow aimed at reviewing if the consumption of Fermented Foods contributes to vitamin coverage of a healthy population or of a vitamin deficient population
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