Quantitative analysis of fatty acid value during rice storage based on olfactory visualization sensor technology-Reference-Cited by-同舟云学术

Quantitative analysis of fatty acid value during rice storage based on olfactory visualization sensor technology

Published:2020-04 Issue: Volume:309 Page:127816
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

Jiang Hui^ORCID,Liu Tong,He Peihuan,Chen Quansheng

Funder

National Key Research and Development Program of China

Six Talent Peaks Project in Jiangsu Province

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Project of Faculty of Agricultural Equipment of Jiangsu University

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference32 articles.

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2. Analysis of the physiochemical properties of rice induced by postharvest yellowing during storage;Xiao;Food Chem.,2020

3. A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life;Malegori;Talanta,2020

4. Varietal differences in the effect of rice ageing on starch digestion;Azizi;Food Hydrocoll.,2019

5. Impact of postharvest operations on rice grain quality: a review;Tong;Compr. Rev. Food Sci. Food Saf.,2019

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