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Frontiers in Nutrition|November 14, 2025
Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost actionEmmanuella Magriplis, Theodoros Smiliotopoulos, Niki Myrintzou, et al.
Frontiers in Nutrition|September 23, 2024
Health benefits and risks of fermented foods-the PIMENTO initiativeSmilja Todorovic, Asli Akpinar, Ricardo Assunção, et al.
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