(Bio)technological approach to understand the bitterness of whole grain rye

Raija-Liisa Heiniö, Pekka Lehtinen, Olavi Myllymäki, Emilia Selinheimo, J.-M. Pihlava, Anu Kaukovirta-Norja, Kaisa Poutanen, J. Buchert

    Research output: Contribution to conferenceOther conference contributionScientific

    Original languageEnglish
    Publication statusPublished - 2007
    MoE publication typeNot Eligible
    Event7th Pangborn Sensory Science Symposium - Minneapolis, United States
    Duration: 12 Aug 200726 Aug 2007

    Conference

    Conference7th Pangborn Sensory Science Symposium
    Country/TerritoryUnited States
    CityMinneapolis
    Period12/08/0726/08/07

    Keywords

    • bitterness
    • rye
    • fractionation
    • enzyme
    • peptide
    • phenolic compound

    Cite this