Identifying genetic markers of wheat (Triticum aestivum) associated with flavor preference using a laboratory mouse model
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- 作者：Alecia M. Kiszonas ; Craig F. Morris ; craig.morris@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author
- 关键词：Flavor ; Genetic mapping ; Mouse model ; Wheat
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：153-159
- 全文大小：457 K
文摘
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Genetic mapping was performed to examine potential flavor preferences in wheat.
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A mouse model was used to generate Student's t scores to be used as phenotypes in genetic mapping.
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Three markers were identified as being associated with wheat flavor preference.