Obtaining a black pericarp and improved aroma using genetic resources from Leum Pua rice
نویسندگان
چکیده
منابع مشابه
Characterization of volatile aroma compounds from red and black rice bran.
The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-beta-...
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The genetic mechanism involved in a transition from the black-colored seed hull of the ancestral wild rice (Oryza rufipogon and Oryza nivara) to the straw-white seed hull of cultivated rice (Oryza sativa) during grain ripening remains unknown. We report that the black hull of O. rufipogon was controlled by the Black hull4 (Bh4) gene, which was fine-mapped to an 8.8-kb region on rice chromosome ...
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ژورنال
عنوان ژورنال: ScienceAsia
سال: 2015
ISSN: 1513-1874
DOI: 10.2306/scienceasia1513-1874.2015.41.093