Originalspråkengelska
TidskriftEuropean Food Research and Technology
Volym245
Utgåva7
Sidor (från-till)1507-1518
Antal sidor12
ISSN1438-2385
DOI
StatusPublicerad - jul 2019
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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@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 = "7",
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",

}

TY - JOUR

T1 - Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

AU - Pulkkinen, Marjo

AU - Coda, Rossana

AU - Lampi, Anna-Maija

AU - Varis, Jutta

AU - Katina, Kati

AU - Piironen, Vieno

PY - 2019/7

Y1 - 2019/7

KW - Aglycones

KW - BETA-GLUCOSIDASE

KW - Convicine

KW - DIVICINE

KW - FERMENTATION

KW - FOOD

KW - Fermentation

KW - HPLC

KW - HYDROLYSIS

KW - Hydrolysis

KW - ISOURAMIL

KW - PURIFICATION

KW - QUALITY

KW - TEXTURE

KW - Vicine

KW - WHEAT

KW - 416 Food Science

U2 - 10.1007/s00217-019-03282-4

DO - 10.1007/s00217-019-03282-4

M3 - Article

VL - 245

SP - 1507

EP - 1518

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 7

ER -