Changes in flavor of fragrant rice during storage under different conditions-Reference-Cited by-同舟云学术

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Changes in flavor of fragrant rice during storage under different conditions

Published:2020-03-25 Issue:8 Volume:100 Page:3435-3444
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhao Qingyu¹²³,Yousaf Laraib¹²³,Xue Yong¹²³,Shen Qun¹²³^ORCID

Affiliation:

1. College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China

2. National Engineering Research Center for Fruit and Vegetable Processing Beijing China

3. Key Laboratory of Plant Protein and Grain Processing Beijing China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10379

Reference45 articles.

1. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile

2. 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

3. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

4. Post‐harvest drying of fresh Rice grain and its effects on deterioration of lipids during storage;Ohta H;J Agric Chem Soc Jpn,1990

5. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

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