Characterization of Key Aroma Compounds in Cooked Indica Rice by Sensory‐Directed Flavor Analysis and Construction of the Link Between Aroma Compounds and Sensory Attributes
Zhouyue Wang(Qingdao Binhai University), Zhaozeng Sun, Jianxun Han, Baichong Yang, Weihong Song(Wenzhou Medical University), Lina Guan(Beijing Technology and Business University), Min Zhang(Beijing Technology and Business University), Tuohetisayipu Tuersuntuoheti(Beijing Technology and Business University)
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