Changes in Volatile Components of Paddy, Brown and White Fragrant Rice During Storage

Paddy rice from an Australian fragrant variety, YRF9, was dehulled and milled. A total of three samples—the original paddy and the resulting brown and white rices obtained by dehulling and/or milling—were then stored for 3 months at 30°C and 84% relative humidity under atmospheric pressure, or under...

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Veröffentlicht in:	Journal of the science of food and agriculture 1996-06, Vol.71 (2), p.218-224
Hauptverfasser:	Widjaja, Riana, Craske, John D, Wootton, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries flavour stability Food industries fragrant rice Fundamental and applied biological sciences. Psychology lipid oxidation protection from oxidation rice storage volatile aroma compounds
Online-Zugang:	Volltext
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