Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress
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DOI: 10.3390/biology10101065
Abstract: 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… read more here.
Keywords: thai jasmine; jasmine rice; compound; rice ... See more keywords