Results 251 to 252 of about 3,871,958 (252)

Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling

LWT - Food Science and Technology
Jie Liu
exaly  

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Food Chemistry: X
Chang Guk Boo, Seong Jun Hong, Jae Kyeom Kim   +2 more
exaly