Comparison of Change of Quality for Six High-quality Indica Rice during After-ripening
After-ripening is one of the characteristics of grain, physiological and biochemical activities will exist in grain during this period. Its processing quality and edible quality will generally be improved after the completion of ripening. However, there are few studies on after-ripening of rice, one...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080004 |