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Flavour and stability of rye grain fractions in relation to their chemical composition

Year of publication

2013

Authors

Nordlund, Emilia; Heiniö, Raija-Liisa; Viljanen, Kaarina; Pihlava, Juha-Matti; Lehtinen, Pekka; Poutanen, Kaisa

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Nordlund Emilia Orcid -palvelun logo

Viljanen Kaarina

Poutanen Kaisa

Heiniö Raija-Liisa Orcid -palvelun logo

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food Research International

Volume

54

Issue

1

Pages

48-56

ISSN

0963-9969

​Publication forum

56260

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Industrial biotechnology

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Language

English

International co-publication

No

Co-publication with a company

Yes

DOI

10.1016/j.foodres.2013.05.034

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes