- Title
- Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
- Creators - without role
- Axelle Septembre-Malaterre - Qualisud - Pôle de La RéunionFabienne Remize - Qualisud - Pôle de La RéunionPatrick Poucheret - Université de Montpellier, Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
- Publication Details
- Food Research International
- Identifiers
- 9981662609311
- Academic Unit
- Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
- Language
- English
- Resource Type
- Journal article
- Local Fields
- hal-01690368
Journal article
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Food Research International
09/2017
Metrics
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