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Article

Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.).

BMC genomics - 20 Aug 2016

Xu Feifei, Bao Jinsong, He Qiang, Park Yong-Jin

Abstract excerpt

BACKGROUND: Starch 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. RESULTS: Population structure accounted for high phenotypic variation in...

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Identifiers

PMID: 27544770
DOI: 10.1186/s12864-016-3000-z
PMCID: PMC4992570

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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