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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Breed Sci
Asıl Yazarlar: Hirata, Kaori, Masuda, Ryoichi, Tsubokura, Yasutaka, Yasui, Takeshi, Yamada, Tetsuya, Takahashi, Koji, Nagaya, Taiko, Sayama, Takashi, Ishimoto, Masao, Hajika, Makita
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Japanese Society of Breeding 2014
Konular:
Research Papers
Online Erişim: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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