Genome-wide association studies of five free amino acid levels in rice

Rice (Oryza sativa L.) is one of the important staple foods for human consumption and livestock use. As a complex quality trait, free amino acid (FAA) content in rice is of nutritional importance. To dissect the genetic mechanism of FAA level, five amino acids’ (Val, Leu, Ile, Arg, and Trp) content...

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Detalles Bibliográficos
Autores principales: He, Liqiang, Wang, Huixian, Sui, Yao, Miao, Yuanyuan, Jin, Cheng, Luo, Jie
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/PMC9676653/
https://www.ncbi.nlm.nih.gov/pubmed/36420042
http://dx.doi.org/10.3389/fpls.2022.1048860

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676653/
https://www.ncbi.nlm.nih.gov/pubmed/36420042
http://dx.doi.org/10.3389/fpls.2022.1048860

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