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Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.)
BACKGROUND: Starch and protein are two major components of polished rice, and the amylose and protein contents affect eating and cooking qualities (ECQs). In the present study, genome-wide association study with high-quality re-sequencing data was performed for 10 ECQs in a panel of 227 non-glutinou...
Zapisane w:
| Wydane w: | BMC Genomics |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
BioMed Central
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4992570/ https://ncbi.nlm.nih.gov/pubmed/27544770 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12864-016-3000-z |
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