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2015•Journal of Cereal ScienceRequires access

Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice

Xinxia Zhang, Li Wang, Mai Cheng, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen

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Key concepts: Brown rice, Flavor, Taste, Bran, Food science, Ultrasonic sensor, Chemistry, Odor

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