Identification of quantitative trait loci associated with boiled seed hardness in soybean

Boiled seed hardness is an important factor in the processing of soybean food products such as nimame and natto. Little information is available on the genetic basis for boiled seed hardness, despite the wide variation in this trait. DNA markers linked to the gene controlling this trait should be us...

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Detalhes bibliográficos
Publicado no:Breed Sci
Main Authors: Hirata, Kaori, Masuda, Ryoichi, Tsubokura, Yasutaka, Yasui, Takeshi, Yamada, Tetsuya, Takahashi, Koji, Nagaya, Taiko, Sayama, Takashi, Ishimoto, Masao, Hajika, Makita
Formato: Artigo
Idioma:Inglês
Publicado em: Japanese Society of Breeding 2014
Assuntos:
Research Papers
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4267311/
https://ncbi.nlm.nih.gov/pubmed/25914591
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1270/jsbbs.64.362
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