Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping

BACKGROUND: Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for e...

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Detalles Bibliográficos
Autores principales: Zhao, Chunfang, Zhao, Ling, Zhao, Qingyong, Chen, Tao, Yao, Shu, Zhu, Zhen, Zhou, Lihui, Nadaf, Altafhusian B., Liang, Wenhua, Lu, Kai, Zhang, Yadong, Wang, Cailin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7556922/
https://www.ncbi.nlm.nih.gov/pubmed/33054745
http://dx.doi.org/10.1186/s12863-020-00922-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7556922/
https://www.ncbi.nlm.nih.gov/pubmed/33054745
http://dx.doi.org/10.1186/s12863-020-00922-7

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