Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.

Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.

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http://www.wikidata.org/entity/Q43922907
Application of an Effective Statistical Technique for an Accurate and Powerful Mining of Quantitative Trait Loci for Rice Aroma TraitSupplementation of 2-Ap, Zn and La Improves 2-Acetyl-1-Pyrroline Concentrations in Detached Aromatic Rice Panicles In VitroCharacterization of the major fragance gene from an aromatic japonica rice and analysis of its diversity in Asian cultivated riceEffect of Gamma Irradiation on 2-Acetyl-1-pyrroline Content, GABA Content and Volatile Compounds of Germinated Rice (Thai Upland Rice).Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.A review of rice authenticity/adulteration methods and results.Is proline accumulation per se correlated with stress tolerance or is proline homeostasis a more critical issue?Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review.Mechanism of 2-acetyl-1-pyrroline biosynthesis in Bassia latifolia Roxb. flowers.Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance.Whole genome sequencing of Oryza sativa L. cv. Seeragasamba identifies a new fragrance allele in rice.Proteomic Analysis of Isogenic Rice Reveals Proteins Correlated with Aroma Compound Biosynthesis at Different Developmental Stages.Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek).2-Acetyl-1-pyrroline augmentation in scented indica rice (Oryza sativa L.) varieties through Δ(1)-pyrroline-5-carboxylate synthetase (P5CS) gene transformation.Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars.A PCR-based marker for a locus conferring aroma in vegetable soybean (Glycine max L.).Determination of rice type by1H NMR spectroscopy in combination with different chemometric tools
P2860

Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.

Item
http://www.wikidata.org/entity/Q43922907
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
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2002年學術文章
@yue
2002年學術文章
@zh-hant
name
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@en
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@nl
type
label
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@en
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@nl
prefLabel
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@en
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@nl
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P577
P5875
P698
P356
P1433
P1476
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
@en
P2093
P304
P31
P356
P407
P433
P478
P577
P5875
P698