| 词条 | Aromatic rice |
| 释义 |
Aromatic rice is one of the major types of rice.[1] It is a medium- to long-grained rice. It is known for its nut-like aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline.[2] Varieties of aromatic rice include ambemohar, basmati, jasmine, Texmati, Tulaipanji, Wehani, and wild pecan rice.[3] When cooked, the grains have a light and fluffy texture. References1. ^{{cite web|url=http://webarchives.cdlib.org/sw1wp9v27r/http://ers.usda.gov/Briefing/Rice/SpecialArticle/USricemarket.pdf|title=The U.S. Rice Export Market|publisher=USDA|date=Nov 2000}} "There are four types of rice traded globally: indica, japonica, aromatic, and glutinous." 2. ^{{cite journal|url=http://www.springerlink.com/content/m53xn058318q4858/|title=Enhanced resistance to two stem borers in an aromatic rice containing a synthetic cryIA(b) gene | doi=10.1023/A:1009695324100 | volume=3|journal=Molecular Breeding|pages=401–414}} 3. ^{{cite book|title=Aromatic Rices|url=https://books.google.com/books?id=fJi0FxyM7pQC&pg=PA107|year=2000|publisher=Int. Rice Res. Inst.|isbn=978-81-204-1420-4|pages=8–}} Further reading
1 : Rice varieties |
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