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Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress
SIMPLE SUMMARY: The major aroma compound (2-acetyl-1-pyrroline) of the world-famous Thai jasmine rice, variety KDML105, has declined due to high soil salinity and agrochemical input. In this work, the rhizobacteria from rice were investigated for the aroma compound’s production, as well as their pot...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533629/ https://www.ncbi.nlm.nih.gov/pubmed/34681166 http://dx.doi.org/10.3390/biology10101065 |