Formation pathways and influences of rice aroma

doi:10.13386/j.issn1002-0306.2013.13.082

Formation pathways and influences of rice aroma[J]. Science and Technology of Food Industry, 2013, (13): 378-382. DOI: 10.13386/j.issn1002-0306.2013.13.082

Citation:

Formation pathways and influences of rice aroma[J]. Science and Technology of Food Industry, 2013, (13): 378-382. DOI: 10.13386/j.issn1002-0306.2013.13.082

Citation:

Formation pathways and influences of rice aroma[J]. Science and Technology of Food Industry, 2013, (13): 378-382. DOI: 10.13386/j.issn1002-0306.2013.13.082

Formation pathways and influences of rice aroma

Graphical Abstract

Graphical Abstract

Abstract

Abstract

In this paper, the formation pathways and rice components on the influences of rice aroma were introduced.Maillard reaction and thermal reaction were the main ways to form rice odor, rice ingredients such as fat, protein and starch played leading roles in the formation of rice aroma.

FullText(HTML)

References (61)

Supplements (0)

Science and Technology of Food Industry

Formation pathways and influences of rice aroma

Graphical Abstract

Abstract

Catalog

Export File

Citation

Format

Content