Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

Published:2019-03 Issue: Volume:276 Page:572-582
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi Sehun,Seo Han-Seok,Lee Kwang Rag,Lee Sunghee,Lee Junyoung,Lee Jihyun^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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4. Volatile flavor components of rice cakes;Buttery;Journal of Agricultural and Food Chemistry,1999

5. Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice;Choi;Applied Biological Chemistry,2018

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