Literatur zu „Mikrobiom-freundliche Ernährung mit fermentierten Lebensmitteln“

 1.     Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol [Internet]. 2021 Jan 4; Available from: https://www.nature.com/articles/s41575-020-00390-5