Fermentation-induced changes in the nutritional value of native or germinated rye
| dc.contributor.author | Katina, Kati | - |
| dc.contributor.author | Liukkonen, Kirsi-Helena | - |
| dc.contributor.author | Kaukovirta-Norja, Anu | - |
| dc.contributor.author | Adlercreutz, Herman | - |
| dc.contributor.author | Heinonen, Satu-Maarit | - |
| dc.contributor.author | Lampi, Anna-Maija | - |
| dc.contributor.author | Pihlava, Juha-Matti | - |
| dc.contributor.author | Poutanen, Kaisa | - |
| dc.contributor.department | (VTT) | - |
| dc.contributor.department | (VTT) | - |
| dc.contributor.department | (VTT) | - |
| dc.contributor.department | Helsingin yliopisto (HY) | - |
| dc.contributor.department | Helsingin yliopisto (HY) | - |
| dc.contributor.department | Helsingin yliopisto (HY) | - |
| dc.contributor.department | Maa- ja elintarviketalouden tutkimuskeskus (MTT) / PAL Palveluyksikkö / Laboratoriot LAB / Kromatografiaryhmä (KRO) | - |
| dc.contributor.department | (VTT) | - |
| dc.date.accepted | 2009-03-09 | - |
| dc.date.accessioned | 2013-03-19T11:04:12Z | |
| dc.date.accessioned | 2025-05-27T17:10:58Z | |
| dc.date.available | 2013-03-19T11:04:12Z | |
| dc.date.created | 2008-07-04 | - |
| dc.date.issued | 2007 | - |
| dc.description.dac | ok | - |
| dc.description.sta | v | - |
| dc.description.vuosik | 2008 | - |
| dc.format | Sekä painettu että verkkojulkaisu | - |
| dc.format.bitstream | false | |
| dc.format.pagerange | 348-355 | - |
| dc.identifier.elss | 1095-9963 | - |
| dc.identifier.olddbid | 415121 | |
| dc.identifier.oldhandle | 10024/474139 | |
| dc.identifier.uri | https://jukuri.luke.fi/handle/11111/2835 | |
| dc.language | eng | - |
| dc.publisher | Academic press | - |
| dc.publisher.place | gb | - |
| dc.publisher.place | London | - |
| dc.relation.doi | doi:10.1016/j.jcs.2007.07.006 | - |
| dc.relation.ispartofseries | Journal of cereal science | - |
| dc.relation.issn | 0733-5210 | - |
| dc.relation.numberinseries | 3 | - |
| dc.relation.volume | 46 | - |
| dc.source.identifier | https://jukuri.luke.fi/handle/10024/474139 | |
| dc.subject.agrifors | ruis | - |
| dc.subject.agrifors | idätys | - |
| dc.subject.agrifors | käyminen | - |
| dc.subject.agrovoc | rye | - |
| dc.subject.agrovoc | germination | - |
| dc.subject.finagri | Re | - |
| dc.subject.fte | sourdough fermentation | - |
| dc.subject.fte | bioactive compounds | - |
| dc.subject.keyword | bioaktiiviset yhdisteet | - |
| dc.teh | 31050036 | - |
| dc.title | Fermentation-induced changes in the nutritional value of native or germinated rye | - |
| dc.type | b | - |
| dc.type.bib | 1. Asiantuntijatarkastetut tieteelliset artikkelit | - |
| dc.type.okm | fi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research| | - |