✦ LIBER ✦

Characterization of Volatile Aroma Compounds in Cooked Black Rice

✍ Scribed by Yang, Dong Sik; Lee, Kyu-Seong; Jeong, O-Young; Kim, Kee-Jong; Kays, Stanley J.

Book ID: 124054571
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 131 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf072360c

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

INSTRUMENTAL AND SENSORY ANALYSIS OF VOL

INSTRUMENTAL AND SENSORY ANALYSIS OF VOLATILE AROMA OF COOKED RICE

✍ N.J.N. YAU; T.T. LIU 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 986 KB

Potent aroma-active compounds of cooked

Potent aroma-active compounds of cooked Korean non-aromatic rice

✍ Jae Sung Park; Kwang-Yup Kim; Hyung Hee Baek 📂 Article 📅 2010 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 159 KB

Comparison of Key Aroma Compounds in Coo

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

✍ Jezussek, Magnus; Juliano, Bienvenido O.; Schieberle, Peter 📂 Article 📅 2002 🏛 American Chemical Society 🌐 English ⚖ 49 KB

Characterization of volatile aroma-activ

Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandisOsbeck)

✍ Hyun Chung; Won-Young Chung; Eun-Sook Yoo; Somi Kim Cho; Sea-Kwan Oh; Young-Suk 📂 Article 📅 2012 🏛 The Korean Society for Applied Biological Chemistr 🌐 English ⚖ 128 KB

Flavour Science || Comparison of the Mai

Flavour Science || Comparison of the Maillard-Derived Aroma Volatiles of Cooked Milled and Brown Rice

✍ Handoko, Dody D. 📂 Article 📅 2014 🏛 Elsevier ⚖ 99 KB

Changes in volatile aroma compounds of o

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

✍ Kanitha Tananuwong; Sittiwat Lertsiri 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 193 KB 👁 1 views