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A systematic review of prospective evidence linking consumption of non-alcoholic fermented foods with mortality risk
Contributors:
- Antonia Matalas
- Diana Paveljšek
- Signe Adamberg
- Ioannis Diamantoglou
- Anthony Fardet
- Juana Frias
- Christèle Humblot
- Arghya Mukherjee
- Anastasia Ntantou
- Demosthenes Panagiotakos
- Elena Peñas
- Eugenia Pertziger
- Isabelle Savary-Auzeloux
- Smilja Todorovic
- Guy Vergères
Date created: | Last Updated:
: DOI | ARK
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Category: Project
Description: This project will focus on the relationship between consumption of fermented foods and mortality.
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