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Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

Year of publication

2008

Authors

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

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Poutanen Kaisa

Liukkonen Kirsi-Helena

Myllymäki Olavi

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

Journal of Cereal Science

Volume

47

Issue

3

Pages

566-575

ISSN

0733-5210

​Publication forum

59836

​Publication forum level

3

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Biochemistry, cell and molecular biology; Public health care science, environmental and occupational health; Agronomy

Keywords

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

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1016/j.jcs.2007.06.018

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

No