Application of Fatty Acid Value in Freshness Evaluation of Rice for Use as Brewing Adjunct
LI Hong1,2,3，FANG Gui-quan1，LI Hui-ping1，LI Lin2，HE Xi1，ZHANG Wu-jiu3
FOOD SCIENCE . 2013, (21): 103 -106 .  DOI: 10.7506/spkx1002-6630-201321021