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NTIS 바로가기Breeding science, v.58 no.2, 2008년, pp.169 - 176
Shirasawa, Kenta (National Agriculture and Food Research Organization (NARO), National Institute of Crop Science (NICS)) , Takeuchi, Yoshinobu (National Agriculture and Food Research Organization (NARO), National Institute of Crop Science (NICS)) , Ebitani, Takeshi (Toyama Agricultural Research Center) , Suzuki, Yasuhiro (National Agriculture and Food Research Organization (NARO), National Institute of Crop Science (NICS))
Deterioration of rice grains and the development of stale flavor during storage are serious problems that can reduce the quality of stored rice. Lipoxygenase (LOX) catalyzes the peroxidation of lipids in rice grains, leading to the formation of volatile compounds. LOX activity in rice seeds is local...
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