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“The Effects of Lactobacillus and/or Bifidobacterium in Fermented Foods on Cognitive Health: A Systematic Review” [Pimento-WG3-E7]
- Cornelia Bär
- Smilja Todorovic
- Hayriye Sebnem Harsa
- Elizabeth Tomiwa Adesemoye
- Zeynep Agirbasli
- Emilia Borba Alves
- Aycan Cinar
- Carmen Maria
- Marta Laranjo
- Raffaele Magliulo
- Arghya Mukherjee
- Eleni Naziri
- Sine Özmen Toğay
- Milica Prvulovic
- Helen Saar
- Valentina Simeunovic
- Bojana Vidovic
- Andjela Vukojevic
- Erfan Bagherzadeh
- Guy Vergères
- Paul Cotter
- Gamze Düven
- Antonia Matalas
- Else Schneider
Date created: | Last Updated:
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Category: Project
Description: This Project will focus on the impact of consumption of foods fermented by Lactobacillus sp and/or Bifidobacterium sp on Cognitive Health
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