Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding-Reference-Cited by-同舟云学术

Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding

Published:2019-03-08 Issue:4 Volume:215 Page:
ISSN:0014-2336
Container-title:Euphytica
language:en
Short-container-title:Euphytica

Author:

Yang Guili,Chen Siping,Chen Likai,Gao Weiwei,Huang Yuting,Huang Cuihong,Zhou Danhua,Wang Jiafeng,Liu Yongzhu,Huang Ming,Xiao Wuming,Wang Hui,Guo Tao,Chen Zhiqiang

Funder

National Key Research and Development Project

Science and Technology Project of Guangdong Province

National Key Technology Research and Development Program of China

the earmarked fund for Modern Agro-Industry Technology Research System

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Genetics,Agronomy and Crop Science

Link

https://link.springer.com/content/pdf/10.1007/s10681-019-2392-7.pdf

Reference33 articles.

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2. Bradbury LMT, Fitzgerald TL, Henry RJ, Jin QS, Waters DLE (2005) The gene for fragrance in rice. Plant Biotechnol J 3:363–370

3. Bunyasiri IN, Sirisupluxana P (2018) Consumer’s behavior and rice attributes for Thai HomMali Rice in Sichuan Province of China. J Bus Retail Manag Res 12:242–252

4. Cai XL, Wang ZY, Xing YY, Zhang JL, Hong MM (1998) Aberrant splicing of intron 1 leads to the heterogeneous 5’ UTR and decreased expression of waxy gene in rice cultivars of intermediate amylose content. Plant J 14:459–465

5. Calingacion M et al (2014) Diversity of global rice markets and the science required for consumer-targeted rice breeding. PLoS ONE 9:e85106. https://doi.org/10.1371/journal.pone.0085106

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