Cooked Rice Aroma and 2-Acetyl-1-Pyrroline

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dc.creatorButtery, Ron G.
dc.creatorLing, Louisa C.
dc.creatorJuliano, Bienvenido O.
dc.creatorTurnbaugh, Jean G.
dc.date1983-07
dc.date2024-12-19T12:56:51Z
dc.date2024-12-19T12:56:51Z
dc.date.accessioned2026-06-27T04:15:56Z
dc.identifierhttps://hdl.handle.net/10568/166963
dc.identifier.urihttp://hdl.handle.net/123456789/27049
dc.languageen
dc.publisherAmerican Chemical Society
dc.sourceButtery, Ron G.; Ling, Louisa C.; Juliano, Bienvenido O. and Turnbaugh, Jean G. 1983. Cooked Rice Aroma and 2-Acetyl-1-Pyrroline. J. Agric. Food Chem., Volume 31 no. 4 p. 823-826
dc.subjectcooked rice
dc.subjectaroma
dc.subjectaromatic compounds
dc.titleCooked Rice Aroma and 2-Acetyl-1-Pyrroline
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)