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Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping
  • Mã tin: 4806
  • Ngày đăng: 10/02/2023
  • Gian hàng: mangyte  
  • Khu vực: Hà nội
  • Giá: Liên hệ
Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice.
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Nguồn: https://tailieu.vn/doc/favorable-alleles-mining-for-gelatinization-temperature-gel-consistency-and-amylose-content-in-oryz-2613304.html
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