Improved eating and cooking quality of indica rice cultivar YK17 via adenine base editing of Wx(a) allele of Granule-Bound Starch Synthase I (GBSS I)
Amylose content (AC) is the key determinant of eating and cooking quality (ECQ) of rice. The major Wxa allele of granule-bound starch synthase I (GBSS I) in indica rice produces higher AC, making rice hard and dry after cooking. Recent work has improved ECQ of japonica rice via clustered regularly i...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/164204 |
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