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Aromatic rice
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・ Aromatic-ring-hydroxylating dioxygenases
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Aromatic rice : ウィキペディア英語版
Aromatic rice
Aromatic rice is one of the major types of rice.〔(【引用サイトリンク】title=The U.S. Rice Export Market )
"There are four types of rice traded globally: indica, japonica, aromatic, and glutinous."〕 It is a medium- to long-grained rice. It is known for its nut-like aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include basmati, jasmine, Texmati, Tulaipanji, Wehani, and wild pecan rice. When cooked, the grains have a light and fluffy texture.
== References ==


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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