A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx) locus. Here we identified a rare Wx allele, Wx (mw), which combines a favorable AC, improved ECQ...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Integr Plant Biol
Main Authors: Zhang, Changquan, Yang, Yong, Chen, Shengjie, Liu, Xueju, Zhu, Jihui, Zhou, Lihui, Lu, Yan, Li, Qianfeng, Fan, Xiaolei, Tang, Shuzhu, Gu, Minghong, Liu, Qiaoquan
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2020
Teme:
Molecular Physiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC8246539/
https://ncbi.nlm.nih.gov/pubmed/32886440
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jipb.13010
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