Mapping of QTLs conferring high grain length-breadth relative expansion during cooking in rice cultivar Paw San Hmwe

Paw San Hmwe (PSH) is a high-quality rice cultivar from Myanmar. PSH has short and broad grains, but the grains become slender after cooking. This desirable feature can be described as a high value of grain length-breadth relative expansion index (GREI). To understand the genetic basis of high GREI...

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Detalles Bibliográficos
Autores principales: Thi, Khin Mar, Zheng, Yan, Khine, Ei Ei, Nyein, Ei Ei, Lin, Min Htay Wai, Oo, Khin Than, New, Win Win, Thet, Moe Zin Zi, Khaing, Moe Moe, Moe, Myat Myat, Aye, San San, Wu, Weiren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878942/
https://www.ncbi.nlm.nih.gov/pubmed/33603551
http://dx.doi.org/10.1270/jsbbs.20040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878942/
https://www.ncbi.nlm.nih.gov/pubmed/33603551
http://dx.doi.org/10.1270/jsbbs.20040

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