Shading stress decreases the taste quality of rice by altering the structural and functional properties of protein

Food Chemistry 2026

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Authors: Xiaofeng Ai, Fei Deng, Qiuping Li, Yunchuan Peng, Rui Wang, Xiurong Hu, Rui Liu, Yujie Yuan, Li Wang, Hong Cheng, Youfeng Tao, Xiaolong Lei
+1 more Wanjun Ren
DOI: 10.1016/j.foodchem.2026.148382
Cited by: 0
References: 36

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Food and Agricultural Sciences

Publication details

Journal / source
Food Chemistry
Volume
508
Issue
Pt A
Pages
148382–148382
Publication date
11 February 2026
Language
EN