Application of γ‐aminobutyric acid (GABA) and nitrogen regulates aroma biochemistry in fragrant rice
Abstract The 2‐acetyl‐1‐pyrroline (2AP) is a key aroma compound in fragrant rice. The present study assessed the γ‐aminobutyric acid (GABA) and nitrogen (N) application induced regulations in the biochemical basis of rice aroma formation. Four N levels, that is, 0, 0.87, 1.75, and 2.61 g/pot, and tw...
Main Authors: | , , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2019-11-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1240 |