Effects of high-temperature drying on the flavor components in Thai fragrant rice

被引：0
|
作者：
Sunthonvit, Nirutchara [1 ]
Srzednicki, George S. [1 ]
Craske, John [1 ]
机构：
[1] Food Science and Technology, School of Chemical Engineering and Industrial Chemistry, The University of NSW UNSW, Sydney, NSW 2052, Australia
来源：
Dry. Technol. | 1600年 / 7卷 / 1407-1418期
关键词：
Compendex;
D O I：
暂无
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学科分类号：
摘要：
Agricultural products - Distillation - Dryers (equipment) - Extraction - Fluidized beds - Gas chromatography - High temperature operations - Mass spectrometry - Volatile organic compounds
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