Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1939-8433
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
-
Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars ; volume:14 ; number:1 ; day:7 ; month:1 ; year:2021 ; pages:1-16 ; date:12.2021
Rice ; 14, Heft 1 (7.1.2021), 1-16, 12.2021
- Urheber
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Hori, Kiyosumi
Suzuki, Keitaro
Ishikawa, Haruka
Nonoue, Yasunori
Nagata, Kazufumi
Fukuoka, Shuichi
Tanaka, Junichi
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1186/s12284-020-00447-8
- URN
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urn:nbn:de:101:1-2021020804500598382136
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:32 MESZ
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Beteiligte
- Hori, Kiyosumi
- Suzuki, Keitaro
- Ishikawa, Haruka
- Nonoue, Yasunori
- Nagata, Kazufumi
- Fukuoka, Shuichi
- Tanaka, Junichi
- SpringerLink (Online service)
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Selective sweep with significant positive selection serves as the driving force for the differentiation of japonica and indica rice cultivars
Different EML4-ALK fusion variants and novel ALK resistance mutations induce differential sensitvity to ALK kinase inhibitors
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Cooking, flambeing and carving at table
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Differential Regulation of Starch-synthetic Gene Expression in Endosperm Between Indica and Japonica Rice Cultivars
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Thermotolerance evaluation of Taiwan Japonica type rice cultivars at the seedling stage
D: Cooking utensils and vases
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