CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat

The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map of the recombinant inbred lines (RILs) for “TN 18 × LM 6,” we mapped a quanti...

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Detalles Bibliográficos
Autores principales: Sun, Zhengjuan, Zhang, Mingxia, An, Yanrong, Han, Xu, Guo, Baojin, Lv, Guangde, Zhao, Yan, Guo, Ying, Li, Sishen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9018002/
https://www.ncbi.nlm.nih.gov/pubmed/35449885
http://dx.doi.org/10.3389/fpls.2022.811668

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9018002/
https://www.ncbi.nlm.nih.gov/pubmed/35449885
http://dx.doi.org/10.3389/fpls.2022.811668

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