Relation between flavour components and bioactive phenolic compounds in rye grain

Raija-Liisa Heiniö, Kirsi-Helena Liukkonen, Olavi Myllymäki, J.-M. Pihlava, H. Adlercreutz, S.-M. Heinonen, Kaisa Poutanen

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

    Original languageEnglish
    Title of host publicationCOST Action 921. Food Matrices: Structural organization and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005
    EditorsP. Pittia, N. Cayot
    Place of PublicationLuxembourg
    Pages93 - 96
    Publication statusPublished - 2006
    MoE publication typeNot Eligible

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