Skip to Main content Skip to Navigation
New interface
Journal articles

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
Complete list of metadata
https://hal.univ-reunion.fr/hal-01690368
Contributor : Fabienne REMIZE Connect in order to contact the contributor
Submitted on : Tuesday, January 23, 2018 - 7:53:16 AM
Last modification on : Friday, August 5, 2022 - 10:50:56 AM

Identifiers

Collections

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

Citation

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⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

177