Improvement of the Quality of Parboiled Rice by Using Anti-Browning Agents During Parboiling Process.
Food Chemistry（2017）
关键词
Parboiled rice,Maillard reaction,Glycine-treated rice,Reduced glutathione,Rice whiteness
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要