Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation
Author:
Funder
IPET
MAFRA
SMBA
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
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3. Role of bacterial volatile compounds in bacterial biology;Audrain;FEMS Microbiology Reviews,2015
4. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water;Billiris;Journal of Food Engineering,2012
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