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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29279/1/29279.pdf |