Mapping of quantitative trait loci for aroma, amylose content and cooked grain elongation traits in rice

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Mapping of quantitative trait loci for aroma, amylose content and cooked grain elongation traits in rice

Global demand for high-quality rice has grown substantially in recent years and continues to trend upward due to taste preferences and a greater interest in healthy diets. Most rice quality traits are inherited in a complex way and may be affected by multiple genes and environmental factors. In this...

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Bibliographic Details
Published in:	Plant OMICS
Main Author:	Cheng A.; Ismail I.; Osman M.; Hashim H.
Format:	Article
Language:	English
Published:	Southern Cross Publishing 2014
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84901441862&partnerID=40&md5=873f61fa934911eb422a9083b6f5aebe

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