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, (9): 266 -272 .  DOI: 10.13995/j.cnki.11-1802/ts.043297

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