Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
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4. Cooked rice aroma and 2-acetyl-1-pyrroline;Buttery;J Agric Food Chem,1983
5. Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking;Yoshihashi;J Food Sci,2002
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