reviewTop 1% cited
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Food Research International · 2017 · Vol. 104 · pp. 86–99
Axelle Septembre‐Malaterre✉Fabienne Remize(Centre de Coopération Internationale en Recherche Agronomique pour le Développement)Patrick Poucheret(Physiopathologie et Epidémiologie des Maladies Respiratoires)
Microbial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood scienceFermentationPrebioticLactic acidChemistrySugarProbioticBioavailabilityHealth benefitsNutrient
MeSH terms
Gastrointestinal MicrobiomeDiet, HealthyFermented FoodsFermentationFood HandlingFood MicrobiologyFruitHumansNutritional StatusNutritive ValueVegetablesLactic AcidLactobacillalesPhytochemicals
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The American Journal of Medicine · 2002 · 2,523 citations
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