Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China

Zhao, QY; Xi, JZ; Xu, D; Jin, YM; Wu, FF; Tong, QY; Xu, XM

Xu, XM (通讯作者)，Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China.

FOOD RESEARCH INTERNATIONAL, 2022; 155 ():

Abstract

The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice variet......

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