Figure 1. Relative gene expression of OsLOX3 and OsHPL1 in aromatic Kam sweet rice Gou Cengao and non-aromatic Kam sweet rice Lailong during rice filling stages. A, OsLOX3 gene expression; B, OsHPL1 gene expression

From

The Inhibiting Effect of Abscisic Acid on Fragrance of Kam Sweet Rice

Zheng Kong, Degang Zhao

Journal of Food and Nutrition Research. 2014, 2(4), 148-154 doi:10.12691/jfnr-2-4-3