Genetic Basis Dissection for Eating and Cooking Qualities of <i>Japonica</i> Rice in Northeast China

Genetic Basis Dissection for Eating and Cooking Qualities of <i>Japonica</i> Rice in Northeast China

The <i>japonica</i> rice in Northeast China is famous because of its high quality. Eating and cooking qualities (ECQs) are the most important factors that determine cooked rice quality. However, the genetic basis of ECQ of <i>japonica</i> varieties in Northeast China needs fu...

Full description

Bibliographic Details
Main Authors: Yaolong Yang, Xin Xu, Mengchen Zhang, Qun Xu, Yue Feng, Xiaoping Yuan, Hanyong Yu, Yiping Wang, Xinghua Wei
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Agronomy
Subjects:
genetic basis
gwas
eating and cooking qualities
rice
Online Access:https://www.mdpi.com/2073-4395/10/3/423

Internet

https://www.mdpi.com/2073-4395/10/3/423

Similar Items