Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages
Abstract In order to better understand the response of the taste of high-tasting japonica rice in cool regions to climate warming, we have set up warming treatments at six growth stages in the field in two years: the before heading stage (T1), the whole growth stage (T2), the grain-filling stage (T3...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-025-02328-w |
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