Seasonal frost improves probiotic and nutrient availability in fermented vegetables.

Luzmore A, Grauer J, Barber D, Lau P, Jorgensen G, Jain S, Perron GG

DOI: 10.1038/s41538-026-00776-w
Published: 2026 Mar 19
Container: NPJ science of food
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-026-00776-w,
  title = {Seasonal frost improves probiotic and nutrient availability in fermented vegetables.},
  author = {Luzmore A and Grauer J and Barber D and Lau P and Jorgensen G and Jain S and Perron GG},
  year = {2026},
  journal = {NPJ science of food},
  doi = {10.1038/s41538-026-00776-w},
  url = {https://doi.org/10.1038/s41538-026-00776-w}
}

RIS

TY  - JOUR
TI  - Seasonal frost improves probiotic and nutrient availability in fermented vegetables.
AU  - Luzmore A
AU  - Grauer J
AU  - Barber D
AU  - Lau P
AU  - Jorgensen G
AU  - Jain S
AU  - Perron GG
PY  - 2026
JO  - NPJ science of food
DO  - 10.1038/s41538-026-00776-w
UR  - https://doi.org/10.1038/s41538-026-00776-w
ER  -

APA

A, L., J, G., D, B., P, L., G, J., S, J., & GG, P. (2026). Seasonal frost improves probiotic and nutrient availability in fermented vegetables.. NPJ science of food. https://doi.org/10.1038/s41538-026-00776-w

Source records

pubmed · retrieved 2026-09-26T06:31:52.263Z