Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)
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Puupponen-Pimiä , R , Nohynek , L , Juvonen , R , Kössö , T , Truchado , P , Westerlund-Wikström , B A , Leppänen , T , Moilanen , E & Oksman-Caldentey , K-M 2015 , ' Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus) ' , Food Chemistry , vol. 197 , no. Part A , pp. 950–958 . https://doi.org/10.1016/j.foodchem.2015.11.061
| Title: | Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus) |
| Author: | Puupponen-Pimiä, Riitta; Nohynek, Liisa; Juvonen, Riikka; Kössö, Tuija; Truchado, Pilar; Westerlund-Wikström, Benita Alice; Leppänen, Tiina; Moilanen, Eeva; Oksman-Caldentey, Kirsi-Marja |
| Contributor: | University of Helsinki, Biosciences |
| Date: | 2015-11-14 |
| Language: | eng |
| Belongs to series: | Food Chemistry |
| ISSN: | 0308-8146 |
| URI: | http://hdl.handle.net/10138/324011 |
| Subject: |
1183 Plant biology, microbiology, virology
Antimicrobial activity Fermentation Antiadhesion activity Bioprocessing Cloudberry 1182 Biochemistry, cell and molecular biology |
| Rights: |
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