Analysis of flavor changes of brown rice during storage based on gas chromatography-ion mobility spectrometry

doi:10.13995/j.cnki.11-1802/ts.022672

WANG Yiyao, ZHANG Zhengyan, SUN Jun, CHANG Yafei, LYU Fei, DING Yuting, ZHOU Xuxia

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 250-255.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 250-255. DOI: 10.13995/j.cnki.11-1802/ts.022672

Analysis of flavor changes of brown rice during storage based on gas chromatography-ion mobility spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 250-255 https://doi.org/10.13995/j.cnki.11-1802/ts.022672

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Received	Published
2019-10-31	2020-03-25
Issue Date
2020-04-24

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