A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency

In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx) locus. Here we identified a rare Wx allele, Wx (mw), which combines a favorable AC, improved ECQ...

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Detalles Bibliográficos
Autores principales: Zhang, Changquan, Yang, Yong, Chen, Shengjie, Liu, Xueju, Zhu, Jihui, Zhou, Lihui, Lu, Yan, Li, Qianfeng, Fan, Xiaolei, Tang, Shuzhu, Gu, Minghong, Liu, Qiaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Molecular Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8246539/
https://www.ncbi.nlm.nih.gov/pubmed/32886440
http://dx.doi.org/10.1111/jipb.13010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8246539/
https://www.ncbi.nlm.nih.gov/pubmed/32886440
http://dx.doi.org/10.1111/jipb.13010

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