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1 Ergebnisse
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Evaluation of volatile flavor compounds in rice with differ..:
Zi-yan WANG
;
Bo-xin DOU
;
Chun-min MA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100416&lng=en&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.100222
RT Journal T1
Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:757d771ab23740acb4cee7e091cf6129&Exemplar=1&LAN=DE A1 Zi-yan WANG A1 Bo-xin DOU A1 Chun-min MA A1 Yun-liang ZHANG A1 Ying LIU A1 Na ZHANG PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 rice K1 roasted K1 flavor fingerprint K1 principal component analysis K1 volatile profile K1 gas chromatography-mass spectrometry K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100416&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.100222 DO https://doi.org/10.1590/fst.100222 SF ELIB - SuUB Bremen
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