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Protocol for the development and validation of an online Fermented Foods Freque...

Magriplis, Emmanuella; ...; Laranjo, Marta; ...; Syrpas, Michail

Background: Fermented foods vary significantly by food substrate and regional consumption patterns. Although they are consumed worldwide, their intake and potential health benefits remain understudied. Europe, in particular, lacks specific consumption recommendations for most fermented foods. Objective: This project, which is under the framework of the Promoting Innovation Of Fermented Foods (PIMENTO) Cooperati...

Date: 2025   |   Origin: Repositório Científico da Universidade de Évora
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