@article{ZHOU Xianqing:50, author = {[ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao]}, title = {Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking}, publisher = {FOOD SCIENCE}, year = {2020}, journal = {FOOD SCIENCE}, volume = {41}, number = {2}, eid = {50}, pages = {50-57}, keywords = {rice; parboiled rice; characteristics; cadmium content; mineral content; quality analysis}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20180920-213 }