Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels

Journal of Cereal Science - Tập 90 - Trang 102854 - 2019
Long Zhang1,2, Linglong Zhao1,2, Jing Zhang1,2, Xiuling Cai2,3, Qiaoquan Liu1,2, Cunxu Wei1,2
1Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
2Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
3National Key Laboratory of Plant Molecular Genetics, Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China

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