Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

标题
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 6, Pages 771-778
出版商
Japanese Society for Food Science and Technology
发表日期
2016-12-28
DOI
10.3136/fstr.22.771

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started