Enhancement of the aroma compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by rhizobacteria under salt stress
Thai jasmine rice (Oryza sativa L. KDML105), particularly from inland salt-affected ar eas 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 degrada tion due to anthropogenic...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/118063 |
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