The results showed that there was significant difference in aroma content in brown rice and increased praline oxidase activities among 3 aromatic rice varieties.

• 试验结果表明,氯化镧处理显著提高3个香稻品种糙米的香气含量和籽粒脯氨酸氧化酶的活性,而降低3个香稻品种籽粒脯氨酸含量;