Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido

Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components follow...

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Bibliographische Detailangaben
Veröffentlicht in:Breed Sci
Hauptverfasser: Shinada, Hiroshi, Yamamoto, Toshio, Yamamoto, Eiji, Hori, Kiyosumi, Hirayama, Yuji, Maekawa, Toshihiko, Kiuchi, Hitoshi, Sato, Hirokazu, Sato, Takashi
Format: Artigo
Sprache:Inglês
Veröffentlicht: Japanese Society of Breeding 2015
Schlagworte:
Research Paper
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4482169/
https://ncbi.nlm.nih.gov/pubmed/26175616
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1270/jsbbs.65.201
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