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Evaluation of volatile flavor compounds in rice with differ..:
WANG, Zi-yan
;
DOU, Bo-xin
;
MA, Chun-min
...
Food Science and Technology. 43 (2023) - p. , 2023
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=cr-10.1590_fst.100222&Exemplar=1&LAN=DE A1 WANG, Zi-yan A1 DOU, Bo-xin A1 MA, Chun-min A1 ZHANG, Yun-liang A1 LIU, Ying A1 ZHANG, Na PB FapUNIFESP (SciELO) YR 2023 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 43 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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