Mapping of QTLs for eating and cooking quality-related traits in rice (Oryza sativa L.)

Author:

Leng Yujia,Xue Dawei,Yang Yaolong,Hu Shikai,Su Yan,Huang Lichao,Wang Lan,Zheng Tingting,Zhang Guanghen,Hu Jiang,Gao Zhenyu,Guo Longbiao,Qian Qian,Zeng Dali

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Genetics,Agronomy and Crop Science

Reference35 articles.

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2. Cho YG, Kang HJ, Lee YT, Jong SK, Eun MY, McCouch SR (2010) Identification of quantitative trait loci for physical and chemical properties of rice grain. Plant Biotechnol Rep 4:61–73

3. Delwiche SR, Bean MM, Miller RE, Webb BD, Williams PC (1995) Apparent amylose content of milled rice by near-infrared reflectance spectrophotometry. Cereal Chem 72:182–186

4. Fan CC, Yu XQ, Xing YZ, Xu CG, Luo LJ, Zhang QF (2005) The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population. Theor Appl Genet 110:1445–1452

5. Gao ZY, Zeng DL, Cheng FM, Tian ZX, Guo LB, Su Y, Yan MX, Jiang H, Dong GJ, Huang YC, Han B, Li JY, Qian Q (2011) ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice. J Integr Plant Biol 53:756–765

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