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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Sprog: | engelsk |
| Udgivet: |
Zhejiang University Press
2024-06-01
|
| Serier: | 浙江大学学报. 农业与生命科学版 |
| Fag: | |
| Online adgang: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.01.181 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Vær først til at give en kommentarø!