Comparative aroma profiles using supercritical carbon dioxide and Likens-Nickerson extraction from a commercial brand of Basmati rice-Reference-Cited by-同舟云学术

Comparative aroma profiles using supercritical carbon dioxide and Likens-Nickerson extraction from a commercial brand of Basmati rice

Published:2003 Issue:9 Volume:83 Page:880-883
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bhattacharjee Paramita,Ranganathan TV,Singhal Rekha S,Kulkarni Pushpa R

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference15 articles.

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4. and Isolation and identification of volatile components from Basmati rice (Oryza sativa L), in Flavour Science and Technology, Ed by and Wiley, New York, pp 95-100 (1987).

5. Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5-3

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