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Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
R.-L. Heiniö, K.-H. Liukkonen, O. Myllymäki, J.-M. Pihlava, H. Adlercreutz, S.-M. Heinonen, K. PoutanenVolume:
47
Year:
2008
Language:
english
Pages:
10
DOI:
10.1016/j.jcs.2007.06.018
File:
PDF, 204 KB
english, 2008