Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
| dc.contributor.author | Heiniö, Raija-Liisa | - |
| dc.contributor.author | Liukkonen, Kirsi-Helena | - |
| dc.contributor.author | Myllymäki, Olavi | - |
| dc.contributor.author | Pihlava, Juha-Matti | - |
| dc.contributor.author | Adlercreutz, Herman | - |
| dc.contributor.author | Heinonen, Satu-Maarit | - |
| dc.contributor.author | Poutanen, Kaisa | - |
| dc.contributor.department | Valtion teknillinen tutkimuskeskus (VTT) | - |
| dc.contributor.department | Valtion teknillinen tutkimuskeskus (VTT) | - |
| dc.contributor.department | Valtion teknillinen tutkimuskeskus (VTT) | - |
| dc.contributor.department | Maa- ja elintarviketalouden tutkimuskeskus (MTT) / PAL Palveluyksikkö / Laboratoriot LAB / Kromatografiaryhmä (KRO) | - |
| dc.contributor.department | Helsingin yliopisto (HY) | - |
| dc.contributor.department | Helsingin yliopisto (HY) | - |
| dc.contributor.department | Valtion teknillinen tutkimuskeskus (VTT) | - |
| dc.date.accepted | 2009-02-13 | - |
| dc.date.accessioned | 2013-03-19T11:04:12Z | |
| dc.date.accessioned | 2025-05-27T17:10:59Z | |
| dc.date.available | 2013-03-19T11:04:12Z | |
| dc.date.created | 2008-07-04 | - |
| dc.date.issued | 2008 | - |
| dc.description.dac | ok | - |
| dc.description.sta | v | - |
| dc.description.vuosik | 2008 | - |
| dc.format | Sekä painettu että verkkojulkaisu | - |
| dc.format.bitstream | false | |
| dc.format.pagerange | 566-575 | - |
| dc.identifier.olddbid | 415120 | |
| dc.identifier.oldhandle | 10024/474138 | |
| dc.identifier.uri | https://jukuri.luke.fi/handle/11111/2837 | |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.publisher.place | gb | - |
| dc.publisher.place | Amsterdam | - |
| dc.relation.doi | doi:10.1016/j.jcs.2007.06.018 | - |
| dc.relation.ispartofseries | Journal of cereal science | - |
| dc.relation.issn | 0733-5210 | - |
| dc.relation.numberinseries | 3 | - |
| dc.relation.volume | 47 | - |
| dc.source.identifier | https://jukuri.luke.fi/handle/10024/474138 | |
| dc.subject.agrifors | ruis | - |
| dc.subject.agrifors | jyvä | - |
| dc.subject.agrifors | maku | - |
| dc.subject.agrifors | jauhatus | - |
| dc.subject.agrifors | fraktiointi | - |
| dc.subject.agrovoc | rye | - |
| dc.subject.agrovoc | grain | - |
| dc.subject.agrovoc | flavour | - |
| dc.subject.agrovoc | milling | - |
| dc.subject.agrovoc | fractionation | - |
| dc.subject.agrovoc | phenolic compounds | - |
| dc.subject.finagri | Re | - |
| dc.subject.keyword | fenoliset yhdisteet | - |
| dc.teh | 31050036 | - |
| dc.title | Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain | - |
| dc.type | b | - |
| dc.type.bib | 1. Asiantuntijatarkastetut tieteelliset artikkelit | - |
| dc.type.okm | fi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research| | - |