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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Japanese Society of Breeding
2015
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| Materias: | |
| 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 |