High temperature-induced alterations of volatile profiles in fragrant brown rice
Author:
Funder
Ministry of Education
Soonchunhyang University
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12892-022-00165-1.pdf
Reference36 articles.
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2. Buttery RG, Turnbaugh JG, Ling LC (1988) Contribution of volatiles to rice aroma. J Agric Food Chem 36(5):1006–1009. https://doi.org/10.1021/jf00083a025
3. Champagne ET (2008) Rice aroma and flavor: a literature review. Cereal Chem 85(4):445–454. https://doi.org/10.1094/cchem-85-4-0445
4. Champagne ET, Bett KL, Vinyard BT, Webb BD, McClung AM, Barton FE II, Lyon BG, Moldenhauer K, Linscombe S, Kohlwey D (1997) Effects of drying conditions, final moisture content, and degree of milling on rice flavor. Cereal Chem 74(5):566–570. https://doi.org/10.1094/CCHEM.1997.74.5.566
5. Champagne ET, Hron R (1993) Utilizing ethanol containing an antioxidant or chelator to produce stable brown rice products. Cereal Chem 70(5):562–567
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