GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice

Abstract Cooking quality is the main factor determining the market value of rice. Although several major genes and a certain number of QTLs controlling cooking quality have been identified, the genetic complexity and environmental susceptibility limit the further improvement for cooking quality by m...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Shuai Nie, Luo Chen, Minhua Zheng, Jingfang Dong, Yamei Ma, Lian Zhou, Jian Wang, Jiansong Chen, Haifei Hu, Tifeng Yang, Junliang Zhao, Shaohong Zhang, Wu Yang
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	SpringerOpen 2024-06-01
श्रृंखला:	Rice
विषय:	Rice Cooking quality Genome-wide association study Quantitative trait loci (QTL) Candidate gene
ऑनलाइन पहुंच:	https://doi.org/10.1186/s12284-024-00718-8
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!