Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad Saad Shoaib, Basnet, Rasbin, Ahmed, Sulaiman, Bao, Jinsong, Shu, Qingyao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7154823/
https://www.ncbi.nlm.nih.gov/pubmed/32245281
http://dx.doi.org/10.3390/plants9030390

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7154823/
https://www.ncbi.nlm.nih.gov/pubmed/32245281
http://dx.doi.org/10.3390/plants9030390

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