Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

BACKGROUND: Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice. RESULTS: In this study, a genome-wide association mapping (GWAS)...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:BMC Genet
Main Authors: Wang, Hui, Zhu, Shangshang, Dang, Xiaojing, Liu, Erbao, Hu, Xiaoxiao, Eltahawy, Moaz Salah, Zaid, Imdad Ullah, Hong, Delin
Format: Artigo
Jezik:Inglês
Izdano: BioMed Central 2019
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC6423859/
https://ncbi.nlm.nih.gov/pubmed/30890139
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12863-019-0735-y
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