Novel (bio)processing techniques for flavour design in plant-based foods
Starting year
2006
End year
2009
Participants
Responsible organization
Original organization
MTT The Agrifood Reseach Finland
Persons
Pihlava Juha-Matti
Results
Results and impact
Julkaisu:KATINA, K., LIUKKONEN, K.-H., KAUKOVIRTA-NORJA, A., ADLERCREUTZ, H., HEINONEN, S.-M., LAMPI, A.-M., PIHLAVA, J.-M., POUTANEN, K. Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of cereal science 46(2007) :3, 348-355 doi:10.1016/j.jcs.2007.07.006
Other information
Keywords
Berry, Cereal, Flavour