Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses

  • Magnus Jezussek
  • , Bienvenido O. Juliano
  • , Peter Schieberle*
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    186 Scopus citations

    Fingerprint

    Dive into the research topics of 'Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses'. Together they form a unique fingerprint.

    Food Science