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Updated: May 23, 2025

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味道的生理和生化机制在增长阶段在加热下降低高品味的日本大米

Ke Ma1, Yuanyuan Zhou2

  • 1Jilin Agricultural Science and Technology University, Jilin, 132101, China.

Scientific reports
|May 19, 2025
PubMed
概括

气候变暖对日本大米的味道质量产生了负面影响,尤其是在整个生长和谷物填充阶段. 在加热下增加的代谢会通过降低氨酸和增加蛋白质含量来降低味道.

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