Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps
Christèle Humblot, Panagiota Alvanoudi, Emilia Alves, Ricardo Assunção, Miona Belovic, Tugce Bulmus-Tuccar, Christophe Chassard, Muriel Derrien, Mustafa Fevzi Karagöz, Sibel Karakaya, Marta Laranjo, Fani Th Mantzouridou, Catarina Rosado, Smilja Pracer, Helen Saar, Julien Tap
Abstract
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsNutrition, Genetics, and Disease · Biochemical Analysis and Sensing Techniques · Diet, Metabolism, and Disease
Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal
Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.
The original version of this article has been updated.