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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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| 出版年: | J Integr Plant Biol |
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| 主要な著者: | , , , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | 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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