Characterization and Assessment of Flavor Compounds and Some Allergens in Three Iranian Rice Cultivars during Gelatinization Process by HS-SPME/GC-MS
A combined gas chromatography mass spectrometry with headspace solid-phase microextraction method has been utilized for the analysis of the flavor volatiles of three different rice cultivars including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. As a result, w...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2012-01-01
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| Series: | E-Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2012/396836 |
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