Studies on the biosynthesis mechanism of 2-acetyl-1- pyrroline and its relationship with the expression of △1-pyrroline-5-carboxylate synthesis gene in fragrant rice
碩士 === 國立屏東科技大學 === 食品科學系所 === 95 === 2-Acetyl-1-Pyrroline (2-AP) was a major flavor component in aromatic rice varieties Tainung 71(Yihchaun Aromatic Rice) and Tainung 72. The qualitative analysis of 2-AP was by GC-MS and found the retention time of 2-AP was approximately at 7.5 minutes. The quanti...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63122180633724158885 |