Abstracts of Meeting of the CSSJ
The 235th Meeting of CSSJ
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Host: The Crop Science Society of Japan

Mini-Symposium2 The strategy of the appearance quality and palatability research of rice under a high temperature during the ripening period in Japan
Effects of High Temperature during Ripening Period on Ultra-fine Structure, Quality and Palatability of Brown Rice
*Youji Nitta, Fumitaka Shiotsu
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Keywords: rice, ripening, quality, palatability, electron microscope
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Pages 458-

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