Comparative profiling of volatile compounds in the grains of rice varieties differing in their aroma
Rice (Oryza sativa L.) is a staple food for more than half of the world’s population. Aromatic rice is highly preferred by most of the rice consumers and the aroma in Pusa Basmati 1 is said to be contributed by the accumulation of 2-acetyl-1- pyrroline (2AP). Our preliminary sensory tests identifi...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Indian Society of Plant Breeders
2019-06-01
|
| Series: | Electronic Journal of Plant Breeding |
| Subjects: | |
| Online Access: | http://ejplantbreeding.org/index.php/EJPB/article/view/3290 |