Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS
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Main Authors: | , , , , , , |
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, U30 - Méthodes de recherche, riz, odeur, chromatographie gaz liquide, spectrométrie de masse, composé aromatique, technique analytique, variété, http://aims.fao.org/aos/agrovoc/c_6599, http://aims.fao.org/aos/agrovoc/c_14344, http://aims.fao.org/aos/agrovoc/c_28292, http://aims.fao.org/aos/agrovoc/c_12421, http://aims.fao.org/aos/agrovoc/c_622, http://aims.fao.org/aos/agrovoc/c_1513, http://aims.fao.org/aos/agrovoc/c_8157, http://aims.fao.org/aos/agrovoc/c_7701, http://aims.fao.org/aos/agrovoc/c_4188, http://aims.fao.org/aos/agrovoc/c_3081, |
Online Access: | http://agritrop.cirad.fr/544770/ http://agritrop.cirad.fr/544770/1/document_544770.pdf |
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