Cite
HARVARD Citation
Shi, Y. et al. (2018). A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process. Lebensmittel-Wissenschaft + Technologie =. pp. 613-621. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Shi, Y. et al. (2018). A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process. Lebensmittel-Wissenschaft + Technologie =. pp. 613-621. [Online].