关键词: 植酸酶 蛋鸡 蛋壳厚度 生产性能, 植酸酶 蛋鸡 蛋壳厚度 生产性能

Abstract:

Rice eating quality, presenting the ultimate quality of rice directly, was one of the important components on rice quality (Oryza sativa L.). it was the research hot and key points for technology of detection and evaluation in rice eating quality. In this paper, the author reviews currently research status and the development of new detecting technology, furthermore, some major problems on rice eating quality evaluation were discussed, finally the development trends on aroma characteristics detected by electronic nose in rice were prospected.