Article
Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar.
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Dec 2017
Okada Satoshi, Suehiro Miki, Ebana Kaworu, Hori Kiyosumi, Onogi Akio, Iwata Hiroyoshi, Yamasaki Masanori
Abstract excerpt
KEY MESSAGE: The grain traits of Yamadanishiki, an excellent sake-brewing rice cultivar in Japan, are governed by multiple QTLs, namely, a total of 42 QTLs including six major QTLs. Japanese rice wine (sake) is produced using brewing rice (Oryza sativa L.) that carries traits desirable for sake-brewing, such as a larger grain size and higher white-core expression rate (WCE) compared to cooking rice cultivars....
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