1Mechanistic study of heat-shock regulation of endogenous protease activity in paddy rice to improve the taste quality of parboiled rice

作者： Yan, Feng; Liu, Ping; Tong, Shisheng; Bai, Song; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China; Beijing City Univ, Biomed Sch, Beijing 100083, Peoples R China; Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Heat shock; Parboiled rice; Endogenous protease; Taste quality

年份：2025