Formation and release of rice aroma compounds during cooking: a comprehensive review
- DOI
- 10.1016/j.foodres.2026.120943
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120943,
title = {Formation and release of rice aroma compounds during cooking: a comprehensive review},
author = {Yandong Xu and Junyu Lu and Ying Zhou and Zhengyang Lian and Lin Lu and Mingxue Chen and Xianqiao Hu},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120943},
url = {https://doi.org/10.1016/j.foodres.2026.120943}
}RIS
TY - JOUR TI - Formation and release of rice aroma compounds during cooking: a comprehensive review AU - Yandong Xu AU - Junyu Lu AU - Ying Zhou AU - Zhengyang Lian AU - Lin Lu AU - Mingxue Chen AU - Xianqiao Hu PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120943 UR - https://doi.org/10.1016/j.foodres.2026.120943 ER -
APA
Xu, Y., Lu, J., Zhou, Y., Lian, Z., Lu, L., Chen, M., & Hu, X. (2026). Formation and release of rice aroma compounds during cooking: a comprehensive review. Food Research International. https://doi.org/10.1016/j.foodres.2026.120943
Source records
- crossref · retrieved 2026-11-04T20:27:47.296Z