高温胁迫下糙米短期储藏气味指纹图谱变化规律的动态分析
刘强(
),刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超()
),刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超()
Dynamic Analysis for the Characteristics of Flavor Fingerprints for Brown Rice in Short-Term Storage Under High Temperature Stress
LIU Qiang(),LIU JiWei,TIAN Tian,YAN Wei,LIU Bing,ZHAO SiQi,HU QiuHui,DING Chao()
),LIU JiWei,TIAN Tian,YAN Wei,LIU Bing,ZHAO SiQi,HU QiuHui,DING Chao()
图1. 糙米中各挥发性成分总含量
同一类型柱形图上不同字母表示数据间存在显著性差异（P<0.05）
Fig. 1. Total contents of volatile organic compounds in brown rice
Different letters on the bar chart in same type indicate significant differences (P<0.05)
