Combined Effects of Different Alleles of FLO2, Wx and SSIIa on the Cooking and Eating Quality of Rice

The improvement of the cooking and eating quality (CEQ) of rice is one of the major objectives of current rice-breeding programs. A few major genes such as Waxy (Wx) and starch synthase IIa (SSIIa) have been successfully applied in molecular breeding. However, their interactive effects on CEQ have n...

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Detalles Bibliográficos
Autores principales: Zhang, Yu, Zhao, Jiajia, Hu, Yaqi, Zhang, Yanni, Ying, Yining, Xu, Feifei, Bao, Jinsong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9460582/
https://www.ncbi.nlm.nih.gov/pubmed/36079631
http://dx.doi.org/10.3390/plants11172249

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9460582/
https://www.ncbi.nlm.nih.gov/pubmed/36079631
http://dx.doi.org/10.3390/plants11172249

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