Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system
作者： Seiichi Homma , Ken'ichi Ohtsubo , Thi Uyen Tran , Keitaro Suzuki , Hiroshi Okadome
DOI: 10.1016/J.FOODCHEM.2004.02.007
关键词:
摘要: … As mentioned above, some studies have been reported on tastes of rice using chemical methods and sensory evaluation, while others have reported quality evaluation of …
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sci-hub.se 参考文章(32)
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