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Identification of Genetic Loci and Candidate Genes Related to the Sensory and Textural Properties of Chinese White Noodles by Genome-wide Association Study Using Common Wheat (Triticum aestivum L.)

Crossref DOI link: https://doi.org/10.1007/s11105-022-01334-w

Published Online: 2022-02-10

Published Print: 2022-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Li, Wenshu

Wang, Guanying

Fang, Wenqi

Guo, Xin

Liu, Yanli

Yang, Xiaojie

Chen, Guangfeng

Tian, Jichun

Ding, Hanfeng

Wang, Yanxun

Deng, Zhiying https://orcid.org/0000-0002-8557-2619
Funding

Funding for this research was provided by:

Natural Science Foundation of China (31871613)

the Agricultural Variety Improvement Project of Shandong Province (2019LZGC01702)

the Science and Technology Commissioner Project of Tai'an City (2021PTY022)

Natural Science Foundation of Shandong (ZR20171702170343)

the Shandong “Double Tops” Program
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Text and Data Mining valid from 2022-02-10

Version of Record valid from 2022-02-10
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Article History

Received: 10 August 2021

Accepted: 12 January 2022

First Online: 10 February 2022

Declarations

:

: The authors declare no competing interests.

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