Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage

[Image: see text] Characterizing fleshly cooked rice cultivars according to the volatile aroma compounds helps consumers select a favorite and is useful for the development of new cultivars that will have a pleasant aroma. In the present study, six Japanese nonglutinous cultivars, which were freshly...

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Detalles Bibliográficos
Autores principales: Yamashita, Keishi, Kato, Nanako, Sakakibara, Kento, Seguchi, Aki, Kobayashi, Asako, Miyagawa, Shinobu, Uchimura, Tomohiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10134245/
https://www.ncbi.nlm.nih.gov/pubmed/37125109
http://dx.doi.org/10.1021/acsomega.3c01276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10134245/
https://www.ncbi.nlm.nih.gov/pubmed/37125109
http://dx.doi.org/10.1021/acsomega.3c01276

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