Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (<scp>GC–MS</scp>) and sensory analysis
Lina Guan(Beijing Technology and Business University), Guodong Ye(Beijing Technology and Business University), Sixuan Li(Beijing Technology and Business University), Min Zhang(Beijing Technology and Business University), Yongjie Mi(Beijing Technology and Business University)
Cited by 18
Related Papers
Biodegradation behavior of poly(butylene adipate-co-terephthalate) (PBAT), poly(lactic acid) (PLA), and their blend under soil conditions
|Polymer Testing|2013|587
ABO3, a WRKY transcription factor, mediates plant responses to abscisic acid and drought tolerance in Arabidopsis
|The Plant Journal|2010|511
Water resistance, mechanical properties and biodegradability of methylated-cornstarch/poly(vinyl alcohol) blend film
|Polymer Degradation and Stability|2005|190
Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios
|Food Chemistry|2016|134
Solubilization of insoluble potassium and phosphate by Paenibacillus kribensis CX-7: A soil microorganism with biological control potential
|African Journal of Microbiology Research|2013|106