Research on the Flavor of Sorghum Rice Based on Gas Chromatograph-Ion Mobility Spectroscopy (GC-IMS)
Chinese has been taking sorghum rice as food for centuries. Gas chromatography ion mobility spectroscopy (GC-IMS) was applied to analyze the changes of volatile compounds in sorghum rice during cooking process. It was found that the main volatile compounds in sorghum rice included ketones, aldehydes...
| Hoofdauteurs: | , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Academy of National Food and Strategic Reserves Administration
2021-11-01
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| Reeks: | Liang you shipin ke-ji |
| Onderwerpen: | |
| Online toegang: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210628?st=article_issue |