Cooked Rice Aroma and 2-Acetyl-1-Pyrroline

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cg.identifier.doihttps://doi.org/10.1021/jf00118a036en
cg.issn0021-8561en
cg.issue4en
cg.journalJournal of Agricultural and Food Chemistryen
cg.volume31en
dc.contributor.authorButtery, Ron G.en
dc.contributor.authorLing, Louisa C.en
dc.contributor.authorJuliano, Bienvenido O.en
dc.contributor.authorTurnbaugh, Jean G.en
dc.date.accessioned2024-12-19T12:56:51Zen
dc.date.available2024-12-19T12:56:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/166963
dc.titleCooked Rice Aroma and 2-Acetyl-1-Pyrrolineen
dcterms.available2002-05-01
dcterms.bibliographicCitationButtery, Ron G.; Ling, Louisa C.; Juliano, Bienvenido O. and Turnbaugh, Jean G. 1983. Cooked Rice Aroma and 2-Acetyl-1-Pyrroline. J. Agric. Food Chem., Volume 31 no. 4 p. 823-826en
dcterms.extentpp. 823-826en
dcterms.issued1983-07
dcterms.languageen
dcterms.publisherAmerican Chemical Societyen
dcterms.subjectcooked riceen
dcterms.subjectaromaen
dcterms.subjectaromatic compoundsen
dcterms.typeJournal Article

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