Fermentation, Gut health, Kimchi, Probiotics

Study links fermented vegetable consumption to low COVID-19 mortality

Posted on by Soyi Yoon

Here are some really interesting article about fermented vegetable consumption and COVID-19.

This preliminary study is under peer review now.

Study-links-fermented-vegetable-consumption-to-low-COVID-19-mortality-1Download

Soyi Yoon

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