LWT - Food and Technology
An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods
Publication date: 1 May 2022Source: LWT, Volume 161Author(s): Zhouliang Sun, Qingyun Lyu, Lei Chen, Kun Zhuang, Guozhen Wang, Wenping Ding, Yuehui Wang, Xi Chen