Predicting 2-Acetyl-1-Pyrroline Content in Rice Using Vis-Nirs in Combination with Preprocessing Selection, Based Upon Design of Experiment (Doe)-Reference-Cited by-同舟云学术

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Predicting 2-Acetyl-1-Pyrroline Content in Rice Using Vis-Nirs in Combination with Preprocessing Selection, Based Upon Design of Experiment (Doe)

Published:2024 Issue: Volume: Page:
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Author:

Xie Li-Hong,Tang Shao-Qing,Shao Gao-Neng,Sheng Zhong-hua,Hu Shi-Kai,Wei Xiang-Jin,Jiao Gui-Ai,Wang Ling,Hu peisong

Publisher

Elsevier BV

Reference52 articles.

1. Not just a grain of rice: the quest for quality;M.-A Fitzgerald;Trends Plant Science,2009

2. Rice aroma and flavor: a literature review;E.-T Champagne;Food Chemistry,2008

3. A rapid technique for scent determination in rice;B C Sood;Indian J Genet Plant Breed,1978

4. 2-acetyl-1-pyrroline: An important aroma component of cooked rice;R.-G Buttery;Chemical & Industry,1982

5. Contribution of volatiles to rice aroma;R.-G Buttery;J. Agric. Food Chemistry,1988

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