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

✍ Scribed by Jezussek, Magnus; Juliano, Bienvenido O.; Schieberle, Peter

Book ID: 127157406
Publisher: American Chemical Society
Year: 2002
Tongue: English
Weight: 49 KB
Volume: 50
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0108720

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