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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Publicado en:BMC Genet
Autores principales: Wang, Hui, Zhu, Shangshang, Dang, Xiaojing, Liu, Erbao, Hu, Xiaoxiao, Eltahawy, Moaz Salah, Zaid, Imdad Ullah, Hong, Delin
Formato: Artigo
Lenguaje:Inglês
Publicado: BioMed Central 2019
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Research Article
Acceso en línea: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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