Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses-Reference-Cited by-同舟云学术

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

Published:2002-02-01 Issue:5 Volume:50 Page:1101-1105
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jezussek Magnus¹,Juliano Bienvenido O.¹,Schieberle Peter¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Technische Universtæt Munchen, Lichtenbergstrasse 4, D 85748 Garching, Germany, and Rice Chemistry and Food Science Division, Philippine Rice Research Institute Los Baños, Pili Drive, UPLB Campus, 4031 College, Laguna, Philippines

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0108720

Reference34 articles.

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2. Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue

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