Comparison of component and quality changes between soft rice and common rice during aging.

Wang Y, Wu C, Liu G, Guo L

Open source

DOI: 10.3389/fnut.2025.1656432
Published: 2025
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2025.1656432,
  title = {Comparison of component and quality changes between soft rice and common rice during aging.},
  author = {Wang Y and Wu C and Liu G and Guo L},
  year = {2025},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2025.1656432},
  url = {https://doi.org/10.3389/fnut.2025.1656432}
}

RIS

TY  - JOUR
TI  - Comparison of component and quality changes between soft rice and common rice during aging.
AU  - Wang Y
AU  - Wu C
AU  - Liu G
AU  - Guo L
PY  - 2025
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2025.1656432
UR  - https://doi.org/10.3389/fnut.2025.1656432
ER  -

APA

Y, W., C, W., G, L., & L, G. (2025). Comparison of component and quality changes between soft rice and common rice during aging.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2025.1656432

Source records

pubmed · retrieved 2026-09-25T23:18:59.095Z
europe-pmc · retrieved 2026-09-25T23:18:59.109Z
doaj · retrieved 2026-09-25T23:18:59.109Z