Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation - Université de La Réunion Access content directly
Journal Articles Food Research International Year : 2017
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hal-01690368 , version 1 (23-01-2018)

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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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