A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process
Authors:
- Yi ShiYSYi Shi
- Lingling WangLWLingling Wang
- Yong FangYFYong Fang
- Hongpan WangHWHongpan Wang
- Hongling TaoHTHongling Tao
- Fei PeiFPFei Pei
- Peng LiPLPeng Li
- Baocai XuBXBaocai Xu
- Qiuhui HuQHQiuhui Hu
Abstract
No abstract availableKeywords
Funding Information
- Jiangsu Agricultural Science and Technology Innovation Fund (CX (18)2023)
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- National Key Research and Development Program of China (2016YFDD401203, 2017YFD0401105)
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