Article Versions Notes

Tanaka T, Zhang J, Isoya S, Maeda T, Hasegawa K, Araki T. Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS. Foods. 2025; 14(15):2751. https://doi.org/10.3390/foods14152751

Tanaka, Takayoshi, Junhan Zhang, Shuntaro Isoya, Tatsuro Maeda, Kazuya Hasegawa, and Tetsuya Araki. 2025. "Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS" Foods 14, no. 15: 2751. https://doi.org/10.3390/foods14152751

Tanaka, T., Zhang, J., Isoya, S., Maeda, T., Hasegawa, K., & Araki, T. (2025). Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS. Foods, 14(15), 2751. https://doi.org/10.3390/foods14152751