HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes
Yi Hu, Xianglong Zhou, Chang‐Ying Hu, Wenwen Yu
Topics & Concepts
AromaChemistryFlavorFood sciencePolypropyleneSulfurStarchOrganic chemistryGABA and Rice ResearchFood composition and propertiesTea Polyphenols and Effects