Fig. 3From: Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavora Pre-cooking, cooking and post-cooking technologies with different classifications to produce freshly cooked and convenience rice; b Effects of processing conditions on cooked rice flavor deterioration, measured by sensory analysis and/or instruments. Data were obtained from (Yu et al. 2017). Copyright 2017 ElsevierBack to article page