Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.)
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- 作者：Feifei Xu ; Jinsong Bao ; Qiang He ; Yong-Jin Park
- 关键词：Rice ; Eating and cooking quality ; Subpopulations ; GWAS
- 刊名：BMC Genomics
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：17
- 期：1
- 全文大小：1180KB
- 刊物主题：Life Sciences, general; Microarrays; Proteomics; Animal Genetics and Genomics; Microbial Genetics and Genomics; Plant Genetics & Genomics;
- 出版者：BioMed Central
- ISSN：1471-2164
- 卷排序：17
文摘
BackgroundStarch and protein are two major components of polished rice, and the amylose and protein contents affect eating and cooking qualities (ECQs). In the present study, genome-wide association study with high-quality re-sequencing data was performed for 10 ECQs in a panel of 227 non-glutinous rice accessions and four derived panels.