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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Breed Sci
Egile Nagusiak: Shinada, Hiroshi, Yamamoto, Toshio, Yamamoto, Eiji, Hori, Kiyosumi, Hirayama, Yuji, Maekawa, Toshihiko, Kiuchi, Hitoshi, Sato, Hirokazu, Sato, Takashi
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Japanese Society of Breeding 2015
Gaiak:
Research Paper
Sarrera elektronikoa: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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