2026-05-29T23:33:05Zhttps://riuma.uma.es/rest/oai/requestoai:riuma.uma.es:10630/447122026-02-03T11:21:27Zcom_10630_2254col_10630_37953
RIUMA. Repositorio Institucional de la Universidad de Málaga
author
Hayriye Sebnem Harsa
author
González-Doménech, Carmen María
author
Milica Prvulović
author
Zeynep Agirbasli
author
Erfan Bagherzadehsurbagh
author
Valentina Simeunović
author
Eleni Naziri
author
Elizabeth Adesemoye
author
Aycan Yigit Cinar
author
Arghya Mukherjee
author
Marta Laranjo
author
Bojana Vidović
author
Emilia Alves
author
Anđela Vukojević
author
Sine Özmen Toğay
author
Gamze Düven
author
Helen Saar
author
Seppo Salminen
author
Antonia Matalas
author
Diana Paveljšek
author
Else Schneider
author
Timur Liwinski
author
Christophe Chassard
author
Guy Vergères
author
Cornelia Bär
author
Smilja Praćer
2026-01-22T10:21:47Z
2025-12-05
Harsa HS, González Domenech CM, Prvulović M, Agirbasli Z, Bagherzadehsurbagh E, Simeunović V, Naziri E, Adesemoye E, Yigit Cinar A, Mukherjee A, Laranjo M, Vidović B, Alves E, Vukojević A, Özmen Toğay S, Düven G, Saar H, Salminen S, Matalas A, Paveljšek D, Schneider E, Liwinski T, Chassard C, Vergères G, Bär C and Praćer S (2025) The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review. Front. Nutr. 12:1682419. doi: 10.3389/fnut.2025.1682419
https://hdl.handle.net/10630/44712
10.3389/fnut.2025.1682419
eng
Attribution 4.0 International
Fermentos
Alergia a los alimentos
The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review
journal article
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URL
https://riuma.uma.es/bitstreams/5ae6dcd2-fc42-49d5-a8bf-0f46fb5bbc83/download
File
MD5
c10d93949ba8da5c6e8912f645a9bde0
3892460
application/pdf
fnut-12-1682419.pdf