Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking
吡咯啉
淀粉
农学
原材料
化学
食品科学
有机化学
生物
作者
Dan Xu,Jinzhong Xi,Yamei Jin,Fengfeng Wu,Xueming Xu,Qiyan Zhao