| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7593868 | Food Chemistry | 2015 | 9 Pages |
Abstract
Additional information on release of key-aroma compounds was also obtained from quantitation and its dependence on grain shape and chemical composition. Heptanal/1-octen-3-ol and heptanal/octanal ratios were also defined as characterising the aroma quality indices of the six Italian rice cultivars investigated.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alessandra Griglione, Erica Liberto, Chiara Cordero, Davide Bressanello, Cecilia Cagliero, Patrizia Rubiolo, Carlo Bicchi, Barbara Sgorbini,