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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Publicat a:Front Plant Sci
Autors principals: 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
Idioma:Inglês
Publicat: Frontiers Media S.A. 2020
Matèries:
Plant Science
Accés en línia: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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