Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS
出版年份 2021 全文链接
标题
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS
作者
关键词
Rice bran, Volatile flavor compounds, HS-SPME GC/MS, Stabilizing methods, Electronic nose
出版物
JOURNAL OF CEREAL SCIENCE
Volume 99, Issue -, Pages 103178
出版商
Elsevier BV
发表日期
2021-01-28
DOI
10.1016/j.jcs.2021.103178
参考文献
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