Lipidomic analysis of grain quality variation in high quality aromatic japonica rice

Author:

Shi Qiang,Lu Wenjie,Wang Runnan,Hu Jinlong,Zhu Jinyan,Zhang Hongcheng,Zhou Nianbin,Xiong Qiangqiang

Publisher

Elsevier BV

Reference40 articles.

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3. Effects of adding different edible oils on food taste of cooked Rice;Bi;Journal of Food Science and Technology,2018

4. Cooked rice aroma and 2-acetyl-1-pyrroline;Buttery;Journal of Agricultural and Food Chemistry,2002

5. A better understanding of factors that affect the hardness and stickiness of long-grain rice;Cameron;Cereal Chemistry,2005

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