Enhancement of the aroma compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by rhizobacteria under salt stress

Chinachanta, KawipornShutsrirung, ArawanHerrmann, LaetitiaLesueur, DidierPathom-aree, Wasu2022-02-112022-02-11https://hdl.handle.net/10568/118063Enhancement of the aroma compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by rhizobacteria under salt stress