Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehens...

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Detalles Bibliográficos
Autores principales: Wang, Yaping, Zhen, Shoumin, Luo, Nana, Han, Caixia, Lu, Xiaobing, Li, Xiaohui, Xia, Xianchun, He, Zhonghu, Yan, Yueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4895167/
https://www.ncbi.nlm.nih.gov/pubmed/27273251
http://dx.doi.org/10.1038/srep27182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4895167/
https://www.ncbi.nlm.nih.gov/pubmed/27273251
http://dx.doi.org/10.1038/srep27182

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