Effect of noncontinuous rice-water contact preparation methods on volatile flavor compounds in cooked rice

WANG Mingyue, TIAN Zhongliang, REN Chuanying, HUANG Jinrong, LI Yongfu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 266-272.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 266-272. DOI: 10.13995/j.cnki.11-1802/ts.043297

Effect of noncontinuous rice-water contact preparation methods on volatile flavor compounds in cooked rice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 266-272 https://doi.org/10.13995/j.cnki.11-1802/ts.043297

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