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Quantification of flavonoids in black rice by liquid chromatography-negative electrospray ionization tandem mass spectrometry.
J Agric Food Chem. 2012 Nov 28;60(47):11723-32. doi: 10.1021/jf303204s. Epub 2012 Nov 16.
J Agric Food Chem. 2012.
PMID: 23121250
Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze).
Wongpornchai S, Sriseadka T, Choonvisase S.
Wongpornchai S, et al. Among authors: sriseadka t.
J Agric Food Chem. 2003 Jan 15;51(2):457-62. doi: 10.1021/jf025856x.
J Agric Food Chem. 2003.
PMID: 12517110
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Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography.
Sriseadka T, Wongpornchai S, Kitsawatpaiboon P.
Sriseadka T, et al.
J Agric Food Chem. 2006 Oct 18;54(21):8183-9. doi: 10.1021/jf0614490.
J Agric Food Chem. 2006.
PMID: 17032027
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