摘要
通过碱解、酶解和透析法等手段,分析了香米中香气成分存在的形态,确定了香气成分在精米中存在的位置,初步探索了米饭香气的来源,并为日后研制大米增香剂奠定了基础。
The position of aromatic substances and the formation of some aromatic substances in scented rice determined and analyzed by basic and enzyme decomposition and dialysis. The essence of forming scented rice was studied initially. It laid a foundation for preparing rice flavor enhancer in future.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第2期15-17,共3页
Cereal & Feed Industry