Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping

Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, ...

Source: BMC Genetics - October 14, 2020 Category: Genetics & Stem Cells Authors: Chunfang Zhao, Ling Zhao, Qingyong Zhao, Tao Chen, Shu Yao, Zhen Zhu, Lihui Zhou, Altafhusian B. Nadaf, Wenhua Liang, Kai Lu, Yadong Zhang and Cailin Wang Tags: Research article Source Type: research