Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value

Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value

To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the trait...

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Bibliographic Details
Main Authors: Liang Cheng-gang, Liu Jia, Wang Yan, Xiong Dan, Ding Chun-bang, Li Tian
Format: Article
Language:English
Published: Elsevier 2015-07-01
Series:Rice Science
Subjects:
cooking quality
essential amino acid
low light
nutritional value
protein
rapid visco-analyzer value
rice
Online Access:http://www.sciencedirect.com/science/article/pii/S1672630815000402

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http://www.sciencedirect.com/science/article/pii/S1672630815000402

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