Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.)
Crossref DOI link: https://doi.org/10.1186/s12864-016-3000-z
Published Online: 2016-08-20
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xu, Feifei
Bao, Jinsong
He, Qiang
Park, Yong-Jin https://orcid.org/0000-0001-9843-850X
Funding for this research was provided by:
Cooperative Research Program for Agriculture Science and Technology Development (PJ01116101)
Bio-industry Technology Development Program, Ministry of Agriculture, Food and Rural Affairs (115078-2)
