Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry
The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 64 peaks were detected, and 44 volatile compounds were identified. White rice liberated a high concentration of 2-mhyl-2-propenal, 3-methylbut...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
China Food Publishing Company
2023-05-01
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| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-041.pdf |
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