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Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in 3 drying methods of Pathum Thani 1 brown rice

2005

Pannipa Seubrach(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Songsin Photchanachai(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Orapin Kerdchoochuen(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Natural Resources Management) | Nattha Laohakuljit(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Biochemistry)

Ключевые слова АГРОВОК
analytical methods aroma compounds aroma precursors drying gas chromatography humidity control keeping quality oryza sativa rice
Библиографическая информация
Нумерация страниц
p. 168
Другие темы
2-acetyl-1-pyrroline; Phathum thani1 brown rice; Quantification analysis
Язык
Тайский
Примечание
Summary only
Переведенный заголовок
การวิเคราะห์ปริมาณสารให้กลิ่นหอม 2-acetyl-1-pyrroline ในข้าวหอมพันธุ์ปทุมธานี 1 ที่ผ่านการลดความชื้น 3 วิธี
Тип
Summary; Non-Conventional
Источник
[Proceedings of the 3rd postharvest and post production technology conference: Abstracts], King Mongkut's University of Technology Thonburi, Bangkok (Thailand)Chiang Mai University, Chiang Mai (Thailand)Kasetsart University, Bangkok (Thailand)Khon Kaen University, Khon Kaen (Thailand)Thailand Research Fund, Bangkok (Thailand).- Bangkok (Thailand), 2005.- p. 168
Конференция
3. Postharvest and post production technology conference, Phetchaburi (Thailand), 10-11 Oct 2005
2017-07-15
AGRIS AP
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Эту запись предоставил Kasetsart University

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