Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice
Taking indica rice as the research object, solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactory-mass spectrometry (GC-O-MS) were applied to identify and characterize the aroma compounds in cooked rice. The key aroma components o...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Tuhinga |
| Reo: | Ingarihi |
| I whakaputaina: |
Zhejiang University Press
2024-06-01
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| Rangatū: | 浙江大学学报. 农业与生命科学版 |
| Ngā marau: | |
| Urunga tuihono: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.01.181 |
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