Rice quality: How is it defined by consumers, industry, food scientists and geneticists?

出版年份 2019 全文链接

标题

作者

关键词

Value chain upgrading, intrinsic attributes, perception, sensory evaluation, gene × environment

出版物

Volume -, Issue -, Pages -

出版商

Elsevier BV

发表日期

2019-07-25

DOI

10.1016/j.tifs.2019.07.039

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