Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice
Author:
Affiliation:
1. Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000885y
Reference12 articles.
1. Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue
2. Sensory and Chemical Examination of Aromatic and Nonaromatic Rices
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