Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping

BACKGROUND: Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for e...

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Udgivet i:BMC Genet
Main Authors: Zhao, Chunfang, Zhao, Ling, Zhao, Qingyong, Chen, Tao, Yao, Shu, Zhu, Zhen, Zhou, Lihui, Nadaf, Altafhusian B., Liang, Wenhua, Lu, Kai, Zhang, Yadong, Wang, Cailin
Format: Artigo
Sprog:Inglês
Udgivet: BioMed Central 2020
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7556922/
https://ncbi.nlm.nih.gov/pubmed/33054745
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12863-020-00922-7
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