Contribution of volatiles to rice aroma
- 1 September 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (5) , 1006-1009
- https://doi.org/10.1021/jf00083a025
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Cooked rice aroma and 2-acetyl-1-pyrrolineJournal of Agricultural and Food Chemistry, 1983
- Volatile Components after Cooking Rice Milled to Different DegreesAgricultural and Biological Chemistry, 1980
- ODOR THRESHOLD OF 2,3,6‐TRICHLOROANISOLE IN WATERJournal of Food Science, 1978
- Volatile Flavor Components of Cooked RiceAgricultural and Biological Chemistry, 1978
- Odour intensities of hop oil componentsJournal of the Science of Food and Agriculture, 1966