Fermented foods: fad or favourable addition to the diet?

Staudacher, Heidi M. and Nevin, Amy N. 2019, Fermented foods: fad or favourable addition to the diet?, Lancet gastroenterologyl hepatology, vol. 4, no. 1, pp. 19-19, doi: 10.1016/S2468-1253(18)30392-3.

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Title Fermented foods: fad or favourable addition to the diet?
Author(s) Staudacher, Heidi M.ORCID iD for Staudacher, Heidi M. orcid.org/0000-0001-6704-2131
Nevin, Amy N.
Journal name Lancet gastroenterologyl hepatology
Volume number 4
Issue number 1
Start page 19
End page 19
Total pages 1
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2019-01
ISSN 2468-1253
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Gastroenterology & Hepatology
Language eng
DOI 10.1016/S2468-1253(18)30392-3
HERDC Research category C4 Letter or note
Copyright notice ©2018, Elsevier Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30118527

Document type: Journal Article
Collections: Faculty of Health
School of Medicine
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