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

Published 2007 View Full Article

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Title
Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 47, Issue 3, Pages 566-575
Publisher
Elsevier BV
Online
2007-07-20
DOI
10.1016/j.jcs.2007.06.018

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