{"id":"W2564925030","doi":"10.1016/j.copbio.2016.11.010","title":"Health benefits of fermented foods: microbiota and beyond","year":2016,"lang":"en","type":"review","venue":"Current Opinion in Biotechnology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":1553,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Fermentation in food processing; Organoleptic; Fermentation; Wine; Health benefits; Shelf life; Biotechnology; Biology; Lactic acid; Bacteria; Medicine; Traditional medicine","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null}