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Loss of food fermentation in Westernized diet: a risk factor for severe COVID-19?
  • +6
  • Jean Bousquet,
  • Josep Anto,
  • Wienczyslawa Czarlewski,
  • Tari Haahtela,
  • Susana Fonseca,
  • Guido Iaccarino,
  • Hubert Blain,
  • Cezmi Akdis,
  • Torsten Zuberbier
Jean Bousquet
Université Versailles, St-Quentin-en-Yvelines
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Josep Anto
ISGLoBAL
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Wienczyslawa Czarlewski
Medical Consulting
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Tari Haahtela
Helsinki University Hospital
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Susana Fonseca
GreenUPorto - Sustainable Agrifood Production Research Centre
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Guido Iaccarino
Federico II University Hospital
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Hubert Blain
CHU Montpellier
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Cezmi Akdis
University of Zurich
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Torsten Zuberbier
Charité Universitätsmedizin Berlin
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