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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Breed Sci
Asıl Yazarlar: Shinada, Hiroshi, Yamamoto, Toshio, Yamamoto, Eiji, Hori, Kiyosumi, Hirayama, Yuji, Maekawa, Toshihiko, Kiuchi, Hitoshi, Sato, Hirokazu, Sato, Takashi
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Japanese Society of Breeding 2015
Konular:
Research Paper
Online Erişim: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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