Establishment and application of an accurate identification method for fragrant soybeans

Author:

ZHANG Yong-fang,ZHANG Chun-yan,ZHANG Bo,YIN Man,HONG Hui-long,YU Li-li,GAO Hua-wei,GU Yong-zhe,LIU Zhang-xiong,LI Fu-heng,QIU Li-juan

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference22 articles.

1. Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus;Adams;Food Chemistry,2007

2. A PCR-based marker for a locus conferring aroma in vegetable soybean (Glycine max L.);Arikit;Theoretical and Applied Genetics,2011

3. Deficiency in the amino aldehyde dehydrogenase encoded by GmAMADH2, the homologue of rice Os2-AP, enhances 2-acetyl-1-pyrroline biosynthesis in soybeans (Glycine max L.);Arikit;Plant Biotechnology Journal,2010

4. The aroma of rice and tiger;Brahmachary;Nature,1990

5. Cooked rice aroma and 2-acetyl-1-pyrroline;Buttery;Journal of Agricultural and Food Chemistry,1983

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