Identification of volatile organic compounds related to the eating quality of cooked japonica rice

Eating quality (EQ) of rice has a complex nature composed of physicochemical properties. Nevertheless, breeding programs evaluating EQ through sensory test or taste-evaluation instruments have been laborious, time-consuming and inefficient. EQ is affected by both taste and aroma. However, in actual...

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Detalles Bibliográficos
Autores principales: Lee, Yoon Kyung, Jang, Su, Koh, Hee-Jong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9616908/
https://www.ncbi.nlm.nih.gov/pubmed/36307468
http://dx.doi.org/10.1038/s41598-022-21863-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9616908/
https://www.ncbi.nlm.nih.gov/pubmed/36307468
http://dx.doi.org/10.1038/s41598-022-21863-4

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