The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Maria L. Marco; Mary Ellen Sanders; Michael Gänzle; Marie Claire Arrieta; Paul D. Cotter; Luc De Vuyst; Colin Hill; Wilhelm Holzapfel; Sarah Lebeer; Dan Merenstein

doi:10.1038/s41575-020-00390-5

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Identifier:nobleid.org/w1/20260526/F65877CD

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

View Original Paper Source

Embeddable Badge

[![NobleID](https://www.nobleid.org/api/badge/F65877CD.svg?ark=w1%2F20260526%2FF65877CD)](https://nobleid.org/work/w1/20260526/F65877CD)

ARK Inflections

Metadata Policy

Metadata Formats

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors

Claim authorship of this work

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Identifier:nobleid.org/w1/20260526/F65877CD

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

View Original Paper Source

Embeddable Badge

[![NobleID](https://www.nobleid.org/api/badge/F65877CD.svg?ark=w1%2F20260526%2FF65877CD)](https://nobleid.org/work/w1/20260526/F65877CD)

ARK Inflections

Metadata Policy

Metadata Formats

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors

Claim authorship of this work