Volatile Organic Compounds in Japonica Rice and Their Influence on Flavor Substances and Sensory Characteristics of BeerOA
Volatile Organic Compounds in Japonica Rice and Their Influence on Flavor Substances and Sensory Characteristics of Beer
BAI Yanlong;TANG Zixuan;ZHOU Yin;ZHU Dawei;HU Xianqiao;CHEN Mingxue;QIU Ran;SHAO Yafang
China Resources Snow Breweries Company Limited,Beijing 100005,ChinaChina National Rice Research Institute,Hangzhou 310006,ChinaChina National Rice Research Institute,Hangzhou 310006,ChinaChina National Rice Research Institute,Hangzhou 310006,ChinaChina National Rice Research Institute,Hangzhou 310006,ChinaChina National Rice Research Institute,Hangzhou 310006,ChinaChina Resources Snow Breweries Company Limited,Beijing 100005,ChinaChina National Rice Research Institute,Hangzhou 310006,China
《水稻科学（英文版）》 2026 (2)
168-172,中插67-中插74,13
This study was supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004),the Enterprise Cooperation Project,China(Grant No.HRJYH-202330),the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014),and the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).The authors thanked Prof.CHEN Hongqi at the Rice Products Quality Inspection and Testing Centre,China National Rice Research Institute,for supporting sample collection.
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