Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (<i>Oryza sativa</i>) by Rhizobacteria under Salt Stress
Thai jasmine rice (<i>Oryza sativa</i> L. KDML105), particularly from inland salt-affected areas in Thailand, is both domestically and globally valued for its unique aroma and high grain quality. The key aroma compound, 2-acetyl-1-pyrroline (2AP), has undergone a gradual degradation due...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Biology |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-7737/10/10/1065 |