Differential expressions among five Waxy alleles and their effects on the eating and cooking qualiti

来源 :农业科学学报：英文版 | 被引量 : 0次 | 上传用户：liongliong493

【摘要】

：

Eating and cooking qualities(ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mec

【作者】

：

ZHOU Li-jie SHENG Wen-tao WU J

【机构】

：

LongpingBranchofGraduateSchool,StateKeyLaboratoryofHybridRice,KeyLaboratoriesofCropGeneticsandPhysio

【出处】

：

农业科学学报：英文版

【发表日期】

：

2015年6期

【关键词】

：

水稻品种等位基因差异表达表观直链淀粉含量基因类型质量烹饪饮食 alleles cooking eating qualities GBSS star

【基金项目】

：

Acknowledgements This study was financially supported by the National High- Tech R＆D Program of China （2012AA101103）, the Natural Science Foundation of Hunan Province, China （11JJ3032） and the Major P

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Eating and cooking qualities(ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different a

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Differential expressions among five Waxy alleles and their effects on the eating and cooking qualiti

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