Infrared radiation-assisted drying stabilizes rice flavor by modulating volatile composition and lipid metabolism
Fuente:
Food Chemistry
Publication date: 1 September 2026Source: Food Chemistry, Volume 522Author(s): Miaomiao Ying, Lisong Huang, Xihua Ding, Tingting Tao, Xirong Huang, Huizhong Zhu, Siqi Zhao, Xinbo Zhuang, Liping Guo, Chao Ding, Qiang Liu