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Home > In Equilibrio > Will fermented foods, such as kefir and miso, be the protagonists of the food of the future?

Will fermented foods, such as kefir and miso, be the protagonists of the food of the future?

Lug 1, 2020 | In Equilibrio

Our Founder, Prof. Maria Rescigno, Head of Mucosal Immunology and Microbiota Unit of Humanitas Hospital and University, releases an interview to journalist Eliana Liotta within the program: ‘Health, the word to female scientists’.

 

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