Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5-3-Reference-Cited by-同舟云学术

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

Published:1999-07 Issue:4 Volume:76 Page:526-529
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Tava Aldo¹,Bocchi Stefano²

Affiliation:

1. Istituto Sperimentale per le Colture Foraggere, v.le Piacenza 29, 26900 Lodi, Italy. Corresponding author. Phone: (39) 371 404740. Fax: (39) 371 31853. E-mail: iscfchem@telware.it

2. Istituto di Agronomia, Universià di Milano, via Celoria 2, 20133 Milano, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. Volatile components of alfalfa: possible insect host plant attractants

2. Cooked rice aroma and 2-acetyl-1-pyrroline

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