Health benefits and risks of fermented foods—the PIMENTO initiative
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, P.D. Cotter, Eun‐Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, H. S. Harsa, Emre Hastaoğlu, Christèle Humblot, Bahtir Hyseni, M. I. Hosoglu, Aline Issa, Barçın Karakaş‐Budak, S. Karakaya, H. Kesenkaş, E. Keyvan, I. Künili, M. Kütt, Marta Laranjo, Sandrine Louis, F. Mantzouridou, Antonia Matalas, B. Mayo, S. Mojsova, A. Mukherjee, A. Nikolaou, F. Ortakcı, D. Paveljšek, Giancarlo Perrone, Eugenia Pertziger, D. Santa, T. Sar, I. Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, J. Tamang, O. Yerlikaya, Birsen Yilmaz, J. Malagón-Rojas, Seppo Salminen, Juana Frias, C. Chassard, G. Vergères
Frontiers in Nutrition