Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation - Archive ouverte HAL
Article Dans Une Revue LWT - Food Science and Technology Année : 2024

Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation

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https://hal.science/hal-04638440

Soumis le : lundi 8 juillet 2024-12:35:14

Dernière modification le : jeudi 7 novembre 2024-10:30:03

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hal-04638440 , version 1 (08-07-2024)

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Yin Xiong, Xingfei Zheng, Xuhong Tian, Chongrong Wang, Junxiao Chen, et al.. Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation. LWT - Food Science and Technology, 2024, 203, pp.116321. ⟨10.1016/j.lwt.2024.116321⟩. ⟨hal-04638440⟩

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