Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types-Reference-Cited by-同舟云学术

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

Published:2008-03-26 Issue:8 Volume:56 Page:2780-2787
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Dong Sik¹,Shewfelt Robert L.¹,Lee Kyu-Seong¹,Kays Stanley J.¹

Affiliation:

1. Department of Horticulture, The University of Georgia, Athens, Georgia 30602-7273; Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-7610; and National Institute of Crop Science, RDA, Suwon 441-857, Republic of Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072685t

Reference33 articles.

1. Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian Consumers

2. Basmati rice: a review

3. Rice product volatiles: a review

4. Aroma of cooked rice

5. Flavor of Cereal Products—A Review

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