Taste quality 第1页

Genetic Analysis and Taste Quality of Main Conventional Japonica Rice Varieties Grown in Jiangsu Estimation Models of Green Tea Taste Quality Based on Near Infrared Spectroscopy RICE YIELD AND STARCH QUALITY OF TWO RICEVARIETIES UNDER DIFFERENT SOIL WATER SUPPLY LEVELS Comparisons of Several Nutritional and Cooking Qualities of Grains at Different Grain Positions of Panicle between Two Panicle Types of Japo- nica Rice Impact of free air ozone concentration enrichment on cooked rice (Wuyunjing 21) texture and palatability