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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Detaylı Bibliyografya
Yayımlandı:Front Plant Sci
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Frontiers Media S.A. 2020
Konular:
Plant Science
Online Erişim: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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