Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC-MS-based untargeted metabolomics.
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DOI: 10.1002/jsfa.14084
Abstract: BACKGROUND Alterations in the degrees of milling (DOM) could significantly influence the odor of rice. A gas chromatography-mass spectrometry (GC-MS)-based untargeted metabolomics method has been effectively employed to identify the differential volatiles among rice from… read more here.
Keywords: simiao rice; rice; differential volatiles; fragrant simiao ... See more keywords