STUDIES ON THE VOLATILE COMPONENTS OF RICE AND RICE BRAN .3. VOLATILE COMPONENTS AFTER COOKING RICE MILLED TO DIFFERENT DEGREES

被引：35

作者：

TSUGITA, T

KURATA, T

KATO, H

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 04期

关键词：

D O I：

10.1080/00021369.1980.10864036

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：835 / 840

页数：6

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