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...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: National Academy of Sciences 2009
Assuntos:
Biological Sciences
Acesso em linha: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
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados