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
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