“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

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“The Effects of Lactobacillus and/or Bifidobacterium in Fermented Foods on Cognitive Health: A Systematic Review” [Pimento-WG3-E7]

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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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