Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

Proceedings of the National Academy of Sciences of the United States of America

Volumn 106, Issue 51, 2009, Pages 21760-21765

  Tian, Zhixi ^a,e   Qian, Qian ^b   Liu, Qiaoquan ^c   Yan, Meixian ^b   Liu, Xinfang ^a   Yan, Changjie ^c   Liu, Guifu ^a   Gao, Zhenyu ^b   Tang, Shuzhu ^c   Zeng, Dali ^b   Wang, Yonghong ^a   Yu, Jianming ^d   Gu, Minghong ^c   Li, Jiayang ^a  

^a INSTITUTE OF GENETICS AND DEVELOPMENTAL BIOLOGY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c YANGZHOU UNIVERSITY   (China)

^d KANSAS STATE UNIVERSITY   (United States)

^e PURDUE UNIVERSITY   (United States)

Author keywords

Association analysis; Grain quality; Starch synthesis

Indexed keywords

AMYLOSE; NUCLEOTIDE; STARCH;

ALLELE; ARTICLE; BIOSYNTHESIS; CONTROLLED STUDY; CULTIVAR; GELATINIZATION; GENETIC TRANSFORMATION; GRAIN; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; RICE; SINGLE NUCLEOTIDE POLYMORPHISM; VARIETAS;

ALLELES; COOKERY; FOOD; GENES, PLANT; MOLECULAR SEQUENCE DATA; ORYZA SATIVA; PLANTS, GENETICALLY MODIFIED; STARCH;

EID: 76049117556     PISSN: 00278424     EISSN: 10916490     Source Type: Journal    
DOI: 10.1073/pnas.0912396106     Document Type: Article

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