Differentiation of fatty acid, aminno acid, and volatile composition in waxy and non-waxy proso millet

Yang, QH; Zhang, WL; Li, J; Feng, BL

Feng, BL (通讯作者)，Northwest A&F Univ, Coll Agron, State Key Lab Crop Stress Biol Arid Areas, Yangling, Shaanxi, Peoples R China.

FOOD SCIENCE AND TECHNOLOGY, 2022; 42 ():

Abstract

The unique flavor of the proso millet (Panicum miliaceum L.) is one of the key reasons why consumers prefer it. Fatty acids and amino acids have an im......

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