Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain - Heiniö, Raija-Liisa; Liukkonen, Kirsi-Helena; Myllymäki, Olavi; Pihlava, Juha-Matti; Adlercreutz, Herman; Heinonen, Satu-Maarit; Poutanen, Kaisa (Elsevier, 2008)
Keywords: Re; fenoliset yhdisteet; ruis; jyvä; maku; jauhatus; fraktiointi; rye; grain; flavour; milling; fractionation; phenolic compounds