Wikidata

(Q45712355)

English

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

scientific article published in February 2002

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Statements

title
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses (English)
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017
author name string
Magnus Jezussek
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017
Bienvenido O Juliano
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017
Peter Schieberle
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017
publication date
1 February 2002
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017
page(s)
1101-1105
1 reference
stated in
Europe PubMed Central
PubMed ID
11853489
retrieved
15 December 2017

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