Biochemical, genetic and molecular advances of fragrance characteristics in rice
One of the most valuable traits in high-quality rice is aroma or fragrance, which is important for consumer preference and global trade. Aromatic rice is unique and recognized as a badge of honor and an asset in many countries. Among more than 100 volatile components, 2-acetyl-1-pyrroline (2AP) is b...
Guardado en:
| Autores Principales: | , , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Taylor & Francis
2013
|
| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/29279/1/29279.pdf |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|