Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.

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第一作者： Liting,Zhang

第一单位： Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of Rice Science and Technology, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

作者： Liting,Zhang ^[1] ; Zhaoyang,Pan ^[1] ; Zhanhua,Lu ^[1] ; Shiguang,Wang ^[1] ; Wei,Liu ^[1] ; Xiaofei,Wang ^[1] ; Haoxiang,Wu ^[1] ; Hao,Chen ^[1] ; Tengkui,Chen ^[1] ; Juan,Hu ^[2] ; Xiuying,He ^[1]

作者单位： Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of Rice Science and Technology, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. ^[1] Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of Rice Science and Technology, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.;Binhai College of Agriculture, Guangdong Ocean University, Zhanjiang 524088, China. ^[2]

关键词 HS-SPME-GC-MS VOCs aromatic rice rOAV

DOI 10.3390/foods13233776

PMID 39682848

发布时间 2025-01-04

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Foods (Basel, Switzerland)

2024年13卷23期

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Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.

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Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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