Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

S Kariluoto, M Aittamaa, M Korhola, H Salovaara, L Vahteristo, V Piironen

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume106
Pages (from-to)137-143
Number of pages7
ISSN0168-1605
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fields of Science

  • folate
  • rye
  • fermentation
  • yeast
  • lactic acid bacteria
  • LACTIC-ACID BACTERIA
  • PLASMA HOMOCYSTEINE
  • FOLIC-ACID
  • RISK FACTOR
  • FERMENTATION
  • STABILITY
  • VITAMIN
  • DISEASE
  • 116 Chemical sciences
  • 411 Agriculture and forestry

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