Regulation of Grain Chalkiness and Starch Metabolism by FLO2 Interaction Factor 3, a bHLH Transcription Factor in Oryza sativa

Chalkiness is a key determinant that directly affects the appearance and cooking quality of rice grains. Previously, Floury endosperm 2 (FLO2) was reported to be involved in the formation of rice chalkiness; however, its regulation mechanism is still unclear. Here, FLO2 interaction factor 3 (OsFIF3)...

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Detalles Bibliográficos
Autores principales: Tang, Xianyu, Zhong, Weiping, Wang, Kunmei, Gong, Xin, Xia, Yunong, Nong, Jieying, Xiao, Langtao, Xia, Shitou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10454616/
https://www.ncbi.nlm.nih.gov/pubmed/37628959
http://dx.doi.org/10.3390/ijms241612778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10454616/
https://www.ncbi.nlm.nih.gov/pubmed/37628959
http://dx.doi.org/10.3390/ijms241612778

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