米饭挥发性风味物质的形成及其与蛋白质交互机制的研究进展

刘思琪，杨杨，孙秀宇，马春敏，张光，徐悦，许馨予，王冰，张娜

Research Progress on the Formation of Volatile Flavor Substances in Rice and Their Interaction with Proteins

LIU Siqi, YANG Yang, SUN Xiuyu, MA Chunmin, ZHANG Guang, XU Yue, XU Xinyu, WANG Bing, ZHANG Na

食品科学 . 2026, (5): 351 -363 . DOI: 10.7506/spkx1002-6630-20250715-124