@article{857a07e9c2f94db88fff130eff3c471a,
title = "Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs",
keywords = "Aglycones, BETA-GLUCOSIDASE, Convicine, DIVICINE, FERMENTATION, FOOD, Fermentation, HPLC, HYDROLYSIS, Hydrolysis, ISOURAMIL, PURIFICATION, QUALITY, TEXTURE, Vicine, WHEAT, 416 Food Science",
author = "Marjo Pulkkinen and Rossana Coda and Anna-Maija Lampi and Jutta Varis and Kati Katina and Vieno Piironen",
year = "2019",
month = jul,
doi = "10.1007/s00217-019-03282-4",
language = "English",
volume = "245",
pages = "1507--1518",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "7",
}