Creating a zero amylose barley with high soluble sugar content by genome editing
Author:
Funder
Qinghai Provincial Department of Science and Technology
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11103-024-01445-w.pdf
Reference47 articles.
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2. Baik BK, Ullrich S (2008) Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48:233–242. https://doi.org/10.1016/j.jcs.2008.02.002
3. Ban X, Dhoble AS, Li C, Gu Z, Hong Y, Cheng L, Holler TP, Kaustubh B, Li Z (2020) Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications. Crit Rev Biotechnol 40:380–396. https://doi.org/10.1080/07388551.2020.1713720
4. Chen X, Shao S, Chen M, Hou C, Yu X, Xiong F (2020) Morphology and Physicochemical Properties of Starch from Waxy and Non-waxy Barley. Starch - Stärke 72:5–6. https://doi.org/10.1002/star.201900206
5. Damaris RN, Lin Z, Yang P, He D (2019) The Rice Alpha-Amylase, Conserved Regulator of Seed Maturation and Germination. Int J Mol Sci 2010.3390/ijms20020450. https://doi.org/10.3390/ijms20020450
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