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

Cite this

Heiniö, R-L., Liukkonen, K-H., Myllymäki, O., Pihlava, J-M., Adlercreutz, H., Heinonen, S-M., & Poutanen, K. (2006). Relation between flavour components and bioactive phenolic compounds in rye grain. In P. Pittia, & N. Cayot (Eds.), COST 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 (pp. 93 - 96).