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Fermentation of cabbage and carrot juices by using isolated lactic acid bacteria strains: development towards future functional foods

Tietueen suppeat tiedot
dc.contributor.acRS.C-
dc.contributor.authorViander,Britta-
dc.contributor.authorKorhonen, Hannu J. T.-
dc.contributor.authorRyhänen, Eeva-Liisa-
dc.contributor.csThe Royal Society of Chemistry-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimus / Elintarvikekemia ja -tekniikka EKT-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimus / Elintarvikekemia ja -tekniikka EKT-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTT) / ETL Elintarvikkeiden tutkimus / Elintarvikekemia ja -tekniikka EKT-
dc.date.accepted2000-09-25-
dc.date.accessioned2013-03-19T10:28:04Z
dc.date.accessioned2025-05-29T04:32:11Z
dc.date.available2013-03-19T10:28:04Z
dc.date.created2000-08-04-
dc.date.issued2000-
dc.description.dacok-
dc.description.stav-
dc.description.ubbEKT-
dc.format.bitstreamfalse
dc.format.pagerange214-215-
dc.identifier.isbn0-85404-789-1-
dc.identifier.olddbid389553
dc.identifier.oldhandle10024/448572
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/57661
dc.languageeng-
dc.publisher.placegb-
dc.relation.conferenceFunctional Foods '99 - Claims and Evidence; Kent, 1999-
dc.relation.ispartofFunctional Foods II : claims and evidence / Edited by Judy Buttriss and Michael Saltmarsh-
dc.relation.ispartofseriesThe Royal Society of Chemistry. Special Publication-
dc.relation.numberinseries248-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/448572
dc.subject.agriforskaali-
dc.subject.agriforsporkkana-
dc.subject.agriforskaalimehu-
dc.subject.agriforsporkkanamehu-
dc.subject.agriforsmaitohappobakteerit-
dc.subject.agrovoccabbage-
dc.subject.agrovoccarrot-
dc.subject.agrovoccabbage juice-
dc.subject.agrovoccarrot juice-
dc.subject.agrovoclactic acid bacteria-
dc.subject.finagriRe-
dc.subject.ftefunctional foods-
dc.subject.keywordterveysvaikutteiset elintarvikkeet-
dc.teh13047700-
dc.teh13047702-
dc.titleFermentation of cabbage and carrot juices by using isolated lactic acid bacteria strains: development towards future functional foods-
dc.typea-
dc.type.bib2. Muut tieteelliset artikkelit-
dc.type.okmfi=B3 Vertaisarvioimaton artikkeli konferenssijulkaisussa|sv=B3 Icke-referentgranskad artikel i konferenspublikation|en=B3 Non-refereed conference proceedings|-

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