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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Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Format: Artigo
Jezik:Inglês
Izdano: Frontiers Media S.A. 2020
Teme:
Plant Science
Online dostop: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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