Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

Author:

Choi Sehun,Lee Jihyun

Funder

Ministry of Agriculture, Food and Rural Affairs

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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

2. APEDA (2020). http://agriexchange.apeda.gov.in/indexp/reportlist.aspx accessed 2020-12-16.

3. Evaluation of virgin olive oil bitterness by total phenol content analysis;Beltran;European Journal of Lipid Science and Technology,2007

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

5. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships;Bhat;Journal of Texture Studies,2017

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