@article{25c630a6aabf4866840afdb3dc26e513,
title = "Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)",
keywords = "Anti-inflammatory activity, Antiadhesion activity, Antimicrobial activity, Bioprocessing, Cloudberry, Dry fractionation, Fermentation, Phenolic compounds, Anti-inflammatory activity, Antiadhesion activity, Antimicrobial activity, Bioprocessing, Cloudberry, Dry fractionation, Fermentation, Phenolic compounds",
author = "Riitta Puupponen-Pimi{\"a} and Liisa Nohynek and Riikka Juvonen and Tuija K{\"o}ss{\"o} and Pilar Truchado and Benita Westerlund-Wikstr{\"o}m and Tiina Lepp{\"a}nen and Eeva Moilanen and Kirsi-Marja Oksman-Caldentey",
year = "2016",
doi = "10.1016/j.foodchem.2015.11.061",
language = "English",
volume = "197(PtA)",
pages = "950--958",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
}