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Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC-MS
Wimonmuang, Kanphassorn;
Lee, Young-Sang
Article
Issue Date
2024
Citation
FOOD CHEMISTRY, v.440
Publisher
ELSEVIER SCI LTD
1
Discover
Author
Wimonmuang, Kanphassorn
1
Lee, Young Sang
1
Subject
2-ACETYL-1-PYRROLINE
1
BASMATI
1
COMPONENTS
1
COMPOUND
1
Cooked rice
1
CULTIVARS
1
FRAGRANT RICE
1
HS-SPME
1
ORYZA-SATIVA L.
1
QUANTIFICATION
1
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Date Issued
2024
1
Type
Article
1
Language
ENG
1
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