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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 organization:	Biosciences General Microbiology Molecular Mechanisms of Bacteria in Infectious Diseases and Health
Date:	2015-11-14
Language:	eng
Belongs to series:	Food Chemistry
ISSN:	0308-8146
DOI:	https://doi.org/10.1016/j.foodchem.2015.11.061
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
Peer reviewed:	Yes
Usage restriction:	openAccess
Self-archived version:	publishedVersion



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