Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 619-622

  Yoshihashi, T ^a  

^a JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

2 acetyl 1 pyrroline; Aromatic rice; Formation; Khao Dawk Mali 105; Stable isotope dilution method

Indexed keywords

EID: 0036213679     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10648.x     Document Type: Article

References (18)

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