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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Bibliografiske detaljer
Udgivet i:Breed Sci
Main Authors: Hirata, Kaori, Masuda, Ryoichi, Tsubokura, Yasutaka, Yasui, Takeshi, Yamada, Tetsuya, Takahashi, Koji, Nagaya, Taiko, Sayama, Takashi, Ishimoto, Masao, Hajika, Makita
Format: Artigo
Sprog:Inglês
Udgivet: Japanese Society of Breeding 2014
Fag:
Research Papers
Online adgang: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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