Difference in Aroma Compounds and Quality Variation in Milled Rice from 1996 to 2001

Journal of Oleo Science

Volumn 54, Issue 5, 2005, Pages 311-316

  Fujita, Akiko ^a   Kawakami, Koji ^a   Mikami, Takashi ^a   Masumoto, Kouichi ^b   Nomura, Masato ^b  

^a Satake Corporation   (Japan)

^b KINKI UNIVERSITY   (Japan)

Author keywords

carbonyl compound; chemical component; old rice smell; sensory evaluation; sulfur compound

Indexed keywords

EID: 85013851130     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.54.311     Document Type: Article

References (16)

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