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Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor
2016
Hatsuho Takemitsu
Midori Amako
Yoshihiro Sako
Kei Shibakusa
Koji Kita
Shinichi Kitamura
Hiroshi Inui
Keywords:
Superheated steam
Chromatography
Odor
Flavor
Chemistry
Food science
Correction
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