Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong
(1. College of Tourism and Cooking, Harbin University of Commerce, Harbin 150076, China;2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;3. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice[J]. FOOD SCIENCE, 2021, 42(15): 74-80.