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Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities
The Wx gene encodes a granule-bound starch synthase (GBSS) and plays a key role in determining rice eating and cooking qualities (ECQs). SSIII-2 (SSIIIa), a member of the soluble starch synthases, is responsible for the synthesis of long chains of amylopectin. To investigate the effects of Wx and it...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5902675/ https://www.ncbi.nlm.nih.gov/pubmed/29692791 http://dx.doi.org/10.3389/fpls.2018.00456 |