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

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

Axelle Septembre-Malaterre ¹ Fabienne Remize ¹ Patrick Poucheret ²

1 Qualisud Réunion - Qualisud - Pôle de La Réunion

UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

2 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Biomolecules [q-bio.BM]

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Molecular biology

Life Sciences [q-bio] / Biotechnology

Life Sciences [q-bio] / Food engineering

Complete list of metadatas

http://hal.univ-reunion.fr/hal-01690368
Contributor : Fabienne Remize <>
Submitted on : Tuesday, January 23, 2018 - 7:53:16 AM
Last modification on : Friday, March 29, 2019 - 9:12:09 AM

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

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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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