Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
- Raija-Liisa Heiniö*
- , Kirsi-Helena Liukkonen
- , Olavi Myllymäki
- , J.-M. Pihlava
- , H. Adlercreutz
- , S.-M. Heinonen
- , Kaisa Poutanen
*Corresponding author for this work
- University of Eastern Finland
- Agricultural Research Centre of Finland
- Folkhälsan Research Center (Biomedicum)
Research output: Contribution to journal › Article › Scientific › peer-review
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