Cite
HARVARD Citation
Sun, Z. et al. (2022). An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Sun, Z. et al. (2022). An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].