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Fruits andvegetables, as asource of nutritionalcompounds andphytochemicals:Changes in bioactivecompounds duringlactic fermentation Axelle Septembre‐MalaterreFabienne RemizePatrick Poucheret2017 год

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

Страница публикацииПубликация в OpenAlex
Год издания: 2017
Авторы: Axelle Septembre‐Malaterre, Fabienne Remize, Patrick Poucheret
Издательство: Elsevier BV
Источник: Food Research International
Ключевые слова: Microbial Metabolites in Food Biotechnology, Probiotics and Fermented Foods, Protein Hydrolysis and Bioactive Peptides
Другие ссылки: Food Research International (HTML)
hal.univ-reunion.fr (HTML)
PubMed (HTML)