Work

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

Year: 2017

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2017.09.031

Authors: Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret

Institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université d'Avignon et des Pays de Vaucluse, Université de Montpellier, University of Reunion Island, Institut Agro Montpellier, UMR QualiSud

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2754883261

FWCI: 3.621

Cites: 187

Cited by: 659

Related to: 10