NCBI PubMed Central
open access
Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS‐SPME‐GC‐MS and HS‐GC‐IMS.
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp#165406
- Bioactive Phytochemicals From Wheat Bran#180278
- Effect of Fortifying Mung Bean Extract with Stevia on the Organoleptic Characteristics and Consumer Preference of Yogurt Drink#320323
- Effect of Low Calorie Diet With Rice Bran Oil on Cardiovascular Risk Factors in Hyperlipidemic Patients#1094576
- Influence of protein source on the characteristics of gluten-free layer cakes#1146531
Record · ID 297529
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive