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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2022
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| Materias: | |
| 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 |