Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types
Version of Record online: 13 OCT 2008
© 2008 Institute of Food Technologists®
Journal of Food Science
Volume 73, Issue 9, pages S456–S461, November/December 2008
How to Cite
Limpawattana, M., Yang, D.S., Kays, S.J. and Shewfelt, R.L. (2008), Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types. Journal of Food Science, 73: S456–S461. doi: 10.1111/j.1750-3841.2008.00952.x
- Issue online: 3 NOV 2008
- Version of Record online: 13 OCT 2008
- MS 20080423 Submitted 6/8/2008, Accepted 8/18/2008
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