Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage-Reference-Cited by-同舟云学术

Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

Published:2016-05-12 Issue:20 Volume:64 Page:4048-4057
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Changquan¹,Zhou Lihui¹²,Zhu Zhengbin³,Lu Huwen¹,Zhou Xingzhong¹,Qian Yiting¹,Li Qianfeng¹,Lu Yan¹,Gu Minghong¹,Liu Qiaoquan¹

Affiliation:

1. Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China

2. Jiangsu High Quality Rice Research and Development Center, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

3. Suzhou Seed Administration Station, Suzhou 215011, China

Funder

Jiangsu Academy of Agricultural Sciences

Ministry of Education of the People's Republic of China

Jiangsu Provincial Department of Education

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Ministry of Agriculture of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry