Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

Published 2016 View Full Article

Authors

Keywords

Cloudberry, Bioprocessing, Fermentation, Dry fractionation, Antimicrobial activity, Antiadhesion activity, Anti-inflammatory activity, Phenolic compounds

Journal

FOOD CHEMISTRY

Volume 197, Issue -, Pages 950-958

Publisher

Elsevier BV

Online

2015-11-14

DOI

10.1016/j.foodchem.2015.11.061

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