Molecular analysis of aroma gene (BADH2) in Biriyanicheera: a tropical aromatic rice genotype from Kerala, India
Author:
Funder
department of biotechnology
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11033-022-07146-1.pdf
Reference25 articles.
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2. Mondal D, Kantamraju P, Jha S, Sundarrao GS, Bhowmik A, Chakdar H, Mandal S, Sahana N, Roy B, Bhattacharya PM, Chowdhury AK, Choudhury A (2021) Evaluation of indigenous aromatic rice cultivars from sub-Himalayan Terai region of India for nutritional attributes and blast resistance. Sci Rep 11:4786. https://doi.org/10.1038/s41598-021-83921-7
3. Buttery RG, Ling LC, Juliano BO, Turnbaugh JG (1983) Cooked rice aroma and 2-acetyl-1-pyrroline. J Agric Food Chem 31(4):823–826. https://doi.org/10.1021/jf00118a036
4. Jezussek M, Juliano BO, Schieberle P (2002) Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. J Agric Food Chem 50(5):1101–1105. https://doi.org/10.1021/jf0108720
5. Sansenya S, Hua Y, Chumanee S (2018) The correlation between 2-acetyl-1-pyrroline content, biological compounds and molecular characterization to the aroma intensities of Thai local rice. J Oleo Sci 67(7):893–904. https://doi.org/10.5650/jos.ess17238
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