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Huizhong Zhu

affiliation not provided to SSRN

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Infrared Radiation Stabilizes Rice Flavor by Modulating Volatile Composition and Lipid Metabolism ​

Number of pages: 29 Posted: 01 Dec 2025
Miaomiao Ying, Lisong Huang, Xihua Ding, Tingting Tao, Xirong Huang, Huizhong Zhu, Siqi Zhao, Xinbo Zhuang, Liping Guo, chao ding and Qiang Liu
Nanjing University of Finance and Economics, Nanjing University of Finance and Economics, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing University of Finance and Economics, Nanjing University of Finance and Economics, Nanjing University of Finance and Economics, Nanjing University of Finance and Economics and Nanjing University of Finance and Economics
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infrared radiation drying, flavor stability, volatile compounds, lipid metabolism, rice storage