Fig. 2From: Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)Change in relative concentrations of volatile compounds in varying milling degrees of black rice: (A, B) aromatic compounds in raw black rice, (C) lipid oxidation products in raw black rice, (D, E) aromatic compounds in cooked black rice, and (F) lipid oxidation products in cooked black rice. Error bars are standard deviations (n = 2)Back to article page