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HARVARD Citation
Wei, X. et al. (2021). Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food chemistry. p. . [Online].
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Wei, X. et al. (2021). Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food chemistry. p. . [Online].