Research on Flavor Substances of Cooked Rice by Electromagnetic Induction Heating with Pots Made of Different Materials Based on GC-IMS
The rice cooked by IH electromagnetic heating do not normally appear to be pinched and appear to be more uniform, while the rice heated by the electric heating element is easier to pinch and paste pot.Based on gas phase ion mobility spectrometry analysis of the volatile substances produced by IH ele...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210511?st=article_issue |