Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
- 19 July 2007
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 47 (3), 566-575
- https://doi.org/10.1016/j.jcs.2007.06.018
Abstract
No abstract availableKeywords
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