Genome‐wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat

Flour colour, kernel hardness, grain protein content and wet gluten content are important quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping assay was used for a genome‐wide association study (GWAS) of the six quality‐related traits in Chinese wheat cultivars in e...

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Detalles Bibliográficos
Autores principales: Chen, Jianhui, Zhang, Fuyan, Zhao, Chunjiang, Lv, Guoguo, Sun, Congwei, Pan, Yubo, Guo, Xinyu, Chen, Feng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6790371/
https://www.ncbi.nlm.nih.gov/pubmed/30963678
http://dx.doi.org/10.1111/pbi.13126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6790371/
https://www.ncbi.nlm.nih.gov/pubmed/30963678
http://dx.doi.org/10.1111/pbi.13126

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