Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
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DOI: 10.1016/j.foodres.2017.09.031
Abstract: Nutritional recommendations emphasize fruit and vegetable consumption. This is related to health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals, fibers, …) as well as non-nutritive phytochemicals (phenolic compounds, flavonoids, bioactive peptides, …) content of… read more here.
Keywords: vegetables source; fermentation; source nutritional; nutritional compounds ... See more keywords