QTL detection for eating quality including glossiness, stickiness, taste and hardness of cooked rice

Breeding Science

Volumn 57, Issue 3, 2007, Pages 231-242

  Takeuchi, Yoshinobu ^a   Nonoue, Yasunori ^b   Ebitani, Takeshi ^c   Suzuki, Keitaro ^d   Aoki, Noriaki ^a   Sato, Hiroyuki ^a   Ideta, Osamu ^a,f   Hirabayashi, Hideyuki ^a   Hirayama, Masakata ^a,g   Ohta, Hisatoshi ^a   Nemoto, Hiroshi ^a   Kato, Hiroshi ^a   Ando, Ikuo ^a   Ohtsubo, Ken'ichi ^d   Yano, Masahiro ^e   Imbe, Tokio ^a,h  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b Institute of the Society for Techno innovation of Agriculture   (Japan)

^c Toyama Agricultural Research Center   (Japan)

^d NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^e NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

^f NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

^g PLANT BIOTECHNOLOGY INSTITUTE   (Japan)

^h JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Backcross inbred lines; Chromosome segment substitution lines; Eating quality; Oryza sativa L.; Quantitative trait locus

Indexed keywords

JAPONICA; ORYZA SATIVA;

EID: 34848823127     PISSN: 13447610     EISSN: 13473735     Source Type: Journal    
DOI: 10.1270/jsbbs.57.231     Document Type: Article

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