Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201319953222813.pdf
Reference26 articles.
1. Why are There Indica Type and Japonica Type in Rice? — History of the Studies and a View for Origin of Two Types
2. Categorizing rice cultivars based on differences in chemical composition
3. Determination of Tocopherol and Tocotrienol Contents in Rice Cooked with Various Cereals
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