Vitamins formed by microorganisms in fermented foods : effects on human vitamin status—a systematic narrative review
author
Keyvan, Erhan
Adesemoye, Elizabeth
Chanseaume-Bussiere, Emilie
Mardon, Julie
Nikolovska Nedelkoska, Daniela
Palamutoglu, Recep
Russo, Pasquale
Songre-Ouattara, Laurencia
statement of authorship
Erhan Keyvan, Elizabeth Adesemoye, Marie-Christine Champomier-Vergès, Emilie Chanséaume-Bussiere, Julie Mardon, Daniela Nikolovska Nedelkoska, Recep Palamutoglu, Pasquale Russo, Inga Sarand, Laurencia Songre-Ouattara, Biljana Trajkovska, Sibel Karakaya, Michail Syrpas, Christophe Chassard, Smilja Pracer, Guy Vergères, Daniel Heine, Christèle Humblot
source
journal volume number month
vol. 12
year of publication
pages
21 p.
ISSN
2296-861X
scientific publication
teaduspublikatsioon
language
English
subject term
keyword
fermented foods
human intervention studies
microbial vitamin formation
vitamin bioavailability
vitamin K2
classifier
TalTech department
Keyvan, E., Adesemoye, E., Champomier-Verges, M-C., Chanseaume-Bussiere, E., Mardon, J., Nikolovska Nedelkoska, D., Palamutoglu, R., Russo, P., Sarand, I., Songre-Ouattara, L., Trajkovska, B., Karakaya, S. et al. Vitamins formed by microorganisms in fermented foods : effects on human vitamin status—a systematic narrative review // Frontiers in nutrition (2025) vol. 12, 21 p..