The Q(c5) Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Q(c5)) responsible for compact spikes and good bread performance was id...

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Detalles Bibliográficos
Autores principales: Guo, Zhenru, Chen, Qing, Zhu, Jing, Wang, Yan, Li, Yang, Li, Qingcheng, Zhao, Kan, Li, Yue, Tang, Rui, Shi, Xiaoli, Tan, Kenan, Kong, Li, Jiang, Yunfeng, Jiang, Qiantao, Wang, Jirui, Chen, Guoyue, Wei, Yuming, Zheng, Youliang, Qi, Pengfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323144/
https://www.ncbi.nlm.nih.gov/pubmed/35886927
http://dx.doi.org/10.3390/ijms23147581

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323144/
https://www.ncbi.nlm.nih.gov/pubmed/35886927
http://dx.doi.org/10.3390/ijms23147581

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