Finnish vegetables: Raw material for functional foods

Riitta Puupponen-Pimiä, Tuomo Kiutamo, Tapani Suortti, Pasi Tapanainen, Kirsi-Marja Oksman-Caldentey

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationAgri-Food Quality II
Subtitle of host publicationQuality Management of Fruits and Vegetables
EditorsM. Hägg, R. Ahvenainen, A.M. Evers, K. Tiilikkala
Place of PublicationCambridge
PublisherRoyal Society of Chemistry RSC
Pages363-365
ISBN (Print)9781845698140
Publication statusPublished - 1999
MoE publication typeNot Eligible
Event2nd International Conference on Agri-Food Quality II - Turku, Finland
Duration: 22 Apr 199825 Apr 1998

Conference

Conference2nd International Conference on Agri-Food Quality II
CountryFinland
CityTurku
Period22/04/9825/04/98

Cite this

Puupponen-Pimiä, R., Kiutamo, T., Suortti, T., Tapanainen, P., & Oksman-Caldentey, K-M. (1999). Finnish vegetables: Raw material for functional foods. In M. Hägg, R. Ahvenainen, A. M. Evers, & K. Tiilikkala (Eds.), Agri-Food Quality II: Quality Management of Fruits and Vegetables (pp. 363-365). Royal Society of Chemistry RSC.