Identification of quantitative trait loci associated with boiled seed hardness in soybean

Boiled seed hardness is an important factor in the processing of soybean food products such as nimame and natto. Little information is available on the genetic basis for boiled seed hardness, despite the wide variation in this trait. DNA markers linked to the gene controlling this trait should be us...

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Detalles Bibliográficos
Autores principales: Hirata, Kaori, Masuda, Ryoichi, Tsubokura, Yasutaka, Yasui, Takeshi, Yamada, Tetsuya, Takahashi, Koji, Nagaya, Taiko, Sayama, Takashi, Ishimoto, Masao, Hajika, Makita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2014
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4267311/
https://www.ncbi.nlm.nih.gov/pubmed/25914591
http://dx.doi.org/10.1270/jsbbs.64.362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4267311/
https://www.ncbi.nlm.nih.gov/pubmed/25914591
http://dx.doi.org/10.1270/jsbbs.64.362

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