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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Dettagli Bibliografici
Pubblicato in:Front Plant Sci
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2020
Soggetti:
Plant Science
Accesso online: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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