Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency

Rice (Oryza sativa L.) is an important cereal that provides food for more than half of the world’s population. Besides grain yield, improving grain quality is also essential to rice breeders. Amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are considered to be three in...

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Detalles Bibliográficos
Autores principales: Zhang, Anpeng, Gao, Yang, Li, Yuanyuan, Ruan, Banpu, Yang, Shenglong, Liu, Chaolei, Zhang, Bin, Jiang, Hongzhen, Fang, Guonan, Ding, Shilin, Jahan, Noushin, Xie, Lihong, Dong, Guojun, Xu, Zhengjin, Gao, Zhenyu, Guo, Longbiao, Qian, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7105826/
https://www.ncbi.nlm.nih.gov/pubmed/32265976
http://dx.doi.org/10.3389/fpls.2020.00342

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7105826/
https://www.ncbi.nlm.nih.gov/pubmed/32265976
http://dx.doi.org/10.3389/fpls.2020.00342

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