籼稻背景下导入Wx in等位基因改良稻米食味和理化品质
Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties
籼稻背景下导入Wx in等位基因改良稻米食味和理化品质 |
| 杨勇,陆彦,郭淑青,石仲慧,赵杰,范晓磊,李钱峰,刘巧泉,张昌泉 |
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Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties |
| Yong YANG,Yan LU,Shu-Qing GUO,Zhong-Hui SHI,Jie ZHAO,Xiao-Lei FAN,Qian-Feng LI,Qiao-Quan LIU,Chang-Quan ZHANG |
| 图6 不同近等基因系米粉的X射线衍射(A)和红外光谱分析(B) |
| Fig. 6 XRD patterns (A) and FTIR spectra (B) of rice flours from different near-isogenic lines |
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