Rice Aroma: Biochemical, Genetics and Molecular Aspects and Its Extraction and Quantification Methods

Aroma in rice is unique and a superior grain quality trait, varieties especially Basmati and Jasmine-type are fetching a high export price in the International markets. Among the identified volatile aroma compounds, 2AP (2 acetyl-1-pyrroline) is believed to be the distinctive biochemical compound co...

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Detalles Bibliográficos

Autores principales:	Varatharajan, Nirubana, Sekaran, Deepika Chandra, Murugan, Karthikeyan, Chockalingam, Vanniarajan
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2021
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/77895
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