Shading stress decreases the taste quality of rice by altering the structural and functional properties of protein - Xiaofeng Ai; Fei Deng; Qiuping Li; Yunchuan Peng; Rui Wang; Xiurong Hu; Rui Liu; Yujie Yuan; Li Wang; Hong Cheng; Youfeng Tao; Xiaolong Lei; et al. (Food Chemistry, 2026)