Fermentation-induced changes in the nutritional value of native or germinated rye

Journal of Cereal Science

Volumn 46, Issue 3, 2007, Pages 348-355

  Katina, K ^a   Liukkonen, K H ^a   Kaukovirta Norja, A ^a   Adlercreutz, H ^b   Heinonen, S M ^b   Lampi, A M ^b   Pihlava, J M ^c   Poutanen, K ^a,d  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^d UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bioactive compounds; Germination; Rye; Sourdough fermentation

Indexed keywords

SACCHAROMYCES CEREVISIAE; SECALE CEREALE;

EID: 35448963045     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.07.006     Document Type: Article

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