A study on the lipid components of rice in relation to palatability and storage - Concepedia

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A study on the lipid components of rice in relation to palatability and storage

DOI Full Paper Access

27

Citations

25

References

2012

Year

Mi‐Ra Yoon, Catherine W. Rico, Hee‐Jong Koh, Mi-Young Kang

Journal of the Korean Society for Applied Biological Chemistry

Food ChemistryLipid AnalysisLipid ResourceLipid ChemistryLipid ScienceLipidsGrain QualityFood QualityLipid ComponentsHealth Sciences

References

	Year	Citations

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