Publication | Closed Access
Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
114
Citations
33
References
2007
Year
Food ChemistryPhenolic CompoundsFood Bioactive CompoundFlavour AttributesFood AnalysisAgricultural EconomicsRye GrainGrain QualityFood QualityPhytochemicalPolyphenolicsHealth Sciences
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