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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Detaylı Bibliyografya
Yayımlandı:J Integr Plant Biol
Asıl Yazarlar: Zhang, Changquan, Yang, Yong, Chen, Shengjie, Liu, Xueju, Zhu, Jihui, Zhou, Lihui, Lu, Yan, Li, Qianfeng, Fan, Xiaolei, Tang, Shuzhu, Gu, Minghong, Liu, Qiaoquan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Molecular Physiology
Online Erişim: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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