Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage.

Yamashita, Keishi; Kato, Nanako; Sakakibara, Kento; Seguchi, Aki; Kobayashi, Asako; Miyagawa, Shinobu; Uchimura, Tomohiro

Yamashita, Keishi; Kato, Nanako; Sakakibara, Kento; Seguchi, Aki; Kobayashi, Asako; Miyagawa, Shinobu; Uchimura, Tomohiro.

Afiliação

Yamashita K; Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.
Kato N; Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.
Sakakibara K; Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.
Seguchi A; Department of Materials Science and Biotechnology, School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.
Kobayashi A; Fukui Agricultural Experiment Station, 52-21 Ryomachi, Fukui 918-8215, Japan.
Miyagawa S; Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.
Uchimura T; Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan.

ACS Omega ; 8(16): 14823-14829, 2023 Apr 25.

Article em En | MEDLINE | ID: mdl-37125109

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: ACS Omega Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Japão País de publicação: Estados Unidos

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