QTL Mapping for Enzyme Activity and Thermostability of .BETA.-Amylase in Barley (Hordeum vulgare L.).
Author:
Affiliation:
1. Plant Bioeng. Res. Lab. Sapporo Brew. Ltd.
2. Shijiazhuang Institute of Agricultural Modernization, The Chinese Academy of Science.
3. Akita Prefectural University
4. Research Institute for Bioresources, Okayama University
Publisher
Japanese Society of Breeding
Subject
Plant Science,Genetics,Agronomy and Crop Science
Link
http://www.jstage.jst.go.jp/article/jsbbs/51/2/51_2_99/_pdf
Reference9 articles.
1. Thermostability variation in alleles of barley beta-amylase
2. Genetic analysis of beta-amylase thermostability to develop a DNA marker for malt fermentability improvement in barley, Hordeum vulgare
3. Kaneko, T., WS. Zhang, K. Ito and K. Takeda (2001) Worldwide distribution of β-amylase thermostability in barley. Euphytica (in press).
4. Genetic variation of beta-amylase thermostability among varieties of barley, Hordeum vulgare L., and relation to malting quality
5. Geographical variation of beta-amylase thermostability among varieties of barley (Hordeum vulgare) and beta-amylase deficiency
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