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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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https://hal.univ-reunion.fr/hal-01690368
Contributor : Fabienne Remize <>
Submitted on : Tuesday, January 23, 2018 - 7:53:16 AM
Last modification on : Wednesday, July 1, 2020 - 12:39:24 PM

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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, Elsevier, 2017, ⟨10.1016/j.foodres.2017.09.031⟩. ⟨hal-01690368⟩

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