CPB3. Abiotic Screening and Molecular Characterization of BADH, Fragrance Gene from Aromatic Rice Accessions

Fragrance or aroma is one of the most valuable quality in rice grain. The 2-acetyl-1 pyrroline (2AP), the known compound that contributes to the aroma in rice is synthesized through the loss of functional enzyme of Betaine Aldehyde Dehydrogenase 2 (BADH2). Interestingly, another gene present in rice...

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में प्रकाशित:	The Philippine Journal of Crop Science Vol. 43, no. Supplement (Jul. 2018), 7
स्वरूप:	लेख
भाषा:	English
प्रकाशित:	2018