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MOESM5 of Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

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posted on 2019-11-28, 05:00 authored by Seul-Gi Park, Hyun-Su Park, Man-Kee Baek, Jong-Min Jeong, Young-Chan Cho, Gun-Mi Lee, Chang-Min Lee, Jung-Pil Suh, Choon-Song Kim, Suk-Man Kim
Additional file 5: Table S1. Summary of the linkage map for QTL analysis.

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Rural Development Administration

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    Rice

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    Eating qualityGlossiness of cooked ricePalatability testQTLMASRice

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