Comparison of volatiles in cooked rice with various amylose contents

Food Science and Technology Research

Volumn 20, Issue 6, 2014, Pages 1251-1259

  Fukuda, Tomohiko ^a   Takeda, Takahiro ^a   Yoshida, Shinichi ^a  

^a Agricultural Research Institute HOKUREN Federation of Agricultural Cooperatives   (Japan)

Author keywords

Amylose content; GC MS; Rice; Volatile profiling

Indexed keywords

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PLANTS (BOTANY);

AMYLOSE CONTENT; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GC-MS; GLUTINOUS RICE; RICE; UNSATURATED ALDEHYDES; VOLATILE PROFILE; VOLATILE PROFILING;

CYCLODEXTRINS;

ORYZA SATIVA;

EID: 84920941174     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.1251     Document Type: Article

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