Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore...

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Detalles Bibliográficos
Autores principales: Zheng, Zichen, Zhang, Chao, Liu, Kewei, Liu, Qiaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9617995/
https://www.ncbi.nlm.nih.gov/pubmed/36309628
http://dx.doi.org/10.1186/s12284-022-00602-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9617995/
https://www.ncbi.nlm.nih.gov/pubmed/36309628
http://dx.doi.org/10.1186/s12284-022-00602-3

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