Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice

Journal of Cereal Science

Volumn 58, Issue 3, 2013, Pages 479-487

  Deng, Yun ^a   Zhong, Yu ^a   Yu, Wenjuan ^a   Yue, Jin ^a   Liu, Zhenmin ^b   Zheng, Yuanrong ^b   Zhao, Yanyun ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b State Key Laboratory of Dairy Biotechnology   (China)

Author keywords

Cooked rice; High hydrostatic pressure processing; SPME GC MS; Volatile compounds

Indexed keywords

JAPONICA; JASMINUM;

EID: 84888062270     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.09.010     Document Type: Article

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