Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—corre...

Celý popis

Uloženo v:
Podrobná bibliografie
Hlavní autoři: Tian, Zhixi, Qian, Qian, Liu, Qiaoquan, Yan, Meixian, Liu, Xinfang, Yan, Changjie, Liu, Guifu, Gao, Zhenyu, Tang, Shuzhu, Zeng, Dali, Wang, Yonghong, Yu, Jianming, Gu, Minghong, Li, Jiayang
Médium: Artigo
Jazyk:Inglês
Vydáno: National Academy of Sciences 2009
Témata:
Biological Sciences
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2793318/
https://ncbi.nlm.nih.gov/pubmed/20018713
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.0912396106
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky