Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

✍ Scribed by R.-L. Heiniö; K.-H. Liukkonen; O. Myllymäki; J.-M. Pihlava; H. Adlercreutz; S.-M. Heinonen; K. Poutanen

• Book ID: 113697884
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 204 KB
• Volume: 47
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2007.06.018