Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency

Rice (Oryza sativa L.) is an important cereal that provides food for more than half of the world’s population. Besides grain yield, improving grain quality is also essential to rice breeders. Amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are considered to be three in...

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Detalhes bibliográficos
Publicado no:Front Plant Sci
Main Authors: Zhang, Anpeng, Gao, Yang, Li, Yuanyuan, Ruan, Banpu, Yang, Shenglong, Liu, Chaolei, Zhang, Bin, Jiang, Hongzhen, Fang, Guonan, Ding, Shilin, Jahan, Noushin, Xie, Lihong, Dong, Guojun, Xu, Zhengjin, Gao, Zhenyu, Guo, Longbiao, Qian, Qian
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Plant Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7105826/
https://ncbi.nlm.nih.gov/pubmed/32265976
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2020.00342
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