Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija-Liisa Heiniö (Corresponding Author), Kati Katina, Annika Wilhelmson, Olavi Myllymäki, Tiina Rajamäki, Kyösti Latva-Kala, Kirsi-Helena Liukkonen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

69 Citations (Scopus)

Fingerprint Dive into the research topics of 'Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences