Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage

Author:

Hu Xianqiao,Fang Changyun,Zhang Weixing,Lu Lin,Guo Zhenling,Li Shuimei,Chen Mingxue

Funder

Earmarked Fund for China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties;Ajarayasiri;Kasetsart Journal,2008

2. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate;Averbeck;European Food Research and Technology,2011

3. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa L.);Bergman;Cereal Chemistry,2000

4. Aroma volatiles generated during extrusion cooking of maize flour;Bredie;Journal of Agricultural and Food Chemistry,1998

5. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS;Bryant;Food Chemistry,2011

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