Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido

Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components follow...

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Detalles Bibliográficos
Autores principales: Shinada, Hiroshi, Yamamoto, Toshio, Yamamoto, Eiji, Hori, Kiyosumi, Hirayama, Yuji, Maekawa, Toshihiko, Kiuchi, Hitoshi, Sato, Hirokazu, Sato, Takashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2015
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4482169/
https://www.ncbi.nlm.nih.gov/pubmed/26175616
http://dx.doi.org/10.1270/jsbbs.65.201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4482169/
https://www.ncbi.nlm.nih.gov/pubmed/26175616
http://dx.doi.org/10.1270/jsbbs.65.201

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