Shading stress decreases the taste quality of rice by altering the structural and functional properties of protein
Fuente:
Food Chemistry
Publication date: 15 April 2026Source: Food Chemistry, Volume 508, Part AAuthor(s): Xiaofeng Ai, Fei Deng, Qiuping Li, Yunchuan Peng, Rui Wang, Xiurong Hu, Rui Liu, Yujie Yuan, Li Wang, Hong Cheng, Youfeng Tao, Xiaolong Lei, Wanjun Ren