Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress

Kawiporn Chinachanta, Arawan Shutsrirung, Laetitia Herrmann, Didier Lesueur, Wasu Pathom-aree

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DOI: 10.3390/biology10101065
Published: 2021-10-19
Container: Biology
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/biology10101065,
  title = {Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress},
  author = {Kawiporn Chinachanta and Arawan Shutsrirung and Laetitia Herrmann and Didier Lesueur and Wasu Pathom-aree},
  year = {2021},
  journal = {Biology},
  doi = {10.3390/biology10101065},
  url = {https://doi.org/10.3390/biology10101065}
}

RIS

TY  - JOUR
TI  - Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress
AU  - Kawiporn Chinachanta
AU  - Arawan Shutsrirung
AU  - Laetitia Herrmann
AU  - Didier Lesueur
AU  - Wasu Pathom-aree
PY  - 2021
JO  - Biology
DO  - 10.3390/biology10101065
UR  - https://doi.org/10.3390/biology10101065
ER  -

APA

Chinachanta, K., Shutsrirung, A., Herrmann, L., Lesueur, D., & Pathom-aree, W. (2021). Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress. Biology. https://doi.org/10.3390/biology10101065

Source records

crossref · retrieved 2026-09-27T08:53:40.502Z