Genetic Dissection and Functional Differentiation of ALK(a) and ALK(b), Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice

BACKGROUND: ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for the diversity of GT among rice cultivars. The ALK(c...

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Detalles Bibliográficos
Autores principales: Chen, Zhuanzhuan, Lu, Yan, Feng, Linhao, Hao, Weizhuo, Li, Chuang, Yang, Yong, Fan, Xiaolei, Li, Qianfeng, Zhang, Changquan, Liu, Qiaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7289932/
https://www.ncbi.nlm.nih.gov/pubmed/32529332
http://dx.doi.org/10.1186/s12284-020-00393-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7289932/
https://www.ncbi.nlm.nih.gov/pubmed/32529332
http://dx.doi.org/10.1186/s12284-020-00393-5

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