Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Axelle Septembre-Malaterre; Fabienne Remize; Patrick Poucheret

doi:10.1016/j.foodres.2017.09.031

Journal Articles Food Research International Year : 2017

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(1) , (1) , (2)

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Axelle Septembre-Malaterre

Function : Author

Qualisud - Pôle de La Réunion

Fabienne Remize

Function : Author
PersonId : 746160
IdHAL : fabienne-remize
ORCID : 0000-0002-6860-2089
IdRef : 108883280

Qualisud - Pôle de La Réunion

Patrick Poucheret

Function : Author

Démarche intégrée pour l'obtention d'aliments de qualité

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Food and Nutrition Biochemistry [q-bio.BM] Molecular biology Biotechnology Food engineering

Fabienne REMIZE : Connect in order to contact the contributor

https://hal.univ-reunion.fr/hal-01690368

Submitted on : Tuesday, January 23, 2018-7:53:16 AM

Last modification on : Wednesday, June 28, 2023-4:20:34 AM

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hal-01690368 , version 1 (23-01-2018)

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HAL Id : hal-01690368 , version 1
DOI : 10.1016/j.foodres.2017.09.031

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Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Research International, 2017, ⟨10.1016/j.foodres.2017.09.031⟩. ⟨hal-01690368⟩

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CIRAD UNIV-AVIGNON AFRIQ UNIV-REUNION QUALISUD-REUNION AGROPOLIS BA UNIV-MONTPELLIER MONTPELLIER-SUPAGRO

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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

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