Proteomic Analysis of Isogenic Rice Reveals Proteins Correlated with Aroma Compound Biosynthesis at Different Developmental Stages

• المؤلفون الرئيسيون: Aphinya Wongpia, Sittiruk Roytrakul, Mika Nomura, Shigeyuki Tajima, Khemika Lomthaisong, Sugunya Mahatheeranont, Hataichanoke Niamsup
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Chemical Engineering; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84956604967&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55243
• المؤسسة: Chiang Mai University

© 2015, Springer Science+Business Media New York. Fragrant rice has a potent flavor compound, 2-acetyl-1-pyrroline (2AP). A better understanding of the 2AP biosynthetic pathway is gained by proteomic analysis of two isogenic lines of Thai jasmine rice, Oryza sativa L. cv. Khao Dawk Mali 105, which d...