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1 Ergebnisse
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Effect of optimal-water boiling cooking on the volatile com..:
Zhao, Qiyan
;
Xi, Jinzhong
;
Xu, Dan
...
Food Research International. 155 (2022) - p. 111078 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111078
RT Journal T1
Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111078&Exemplar=1&LAN=DE A1 Zhao, Qiyan A1 Xi, Jinzhong A1 Xu, Dan A1 Jin, Yamei A1 Wu, Fengfeng A1 Tong, Qunyi A1 Xu, Xueming PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 155 SP 111078 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111078 DO https://doi.org/10.1016/j.foodres.2022.111078 SF ELIB - SuUB Bremen
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