Volatile flavor components of cooked kaorimai (Scented rice, o. sativa japonica)

Agricultural and Biological Chemistry

Volumn 43, Issue 12, 1979, Pages 2425-2429

  Yajima, Izumi ^a   Yanal, Tetsuya ^a   Nakamura, Mikio ^a   Sakakibara, Hidemasa ^a   Hayashi, Kazuo ^a  

^a T Hasegawa Co   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000747071     PISSN: 00021369     EISSN: None     Source Type: Journal    
DOI: 10.1080/00021369.1979.10863850     Document Type: Article

References (6)

1. I. Yajima, T. Yanai, M. Nakamura, H. Sakakibara and T. Habu, Agric. Biol. Chem., 42, 1229 (1978).
2. Y. Obata and T. Tanaka, Agric. Biol. Chem., 29, 191 (1965)
3. K. Yasumatsu, S. Moritaka and S. Wada, Agric. Biol. Chem., 30, 478 (1966).
4. Y. Ayano and T. Furuhashi, Chiba Daigaku Engeigakubu Gakujutsu Hokoku, 18, 53 (1970).
5. R. D. Steinke and M. C. Paulson, J. Agric. Food Chem., 12, 381 (1964)
6. W. Fiddler, W. E. Wasserman and R. C. Doerr, Agric. Biol. Chem., 15, 757 (1967).