Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

被引：0
|
作者：
Zhang, Changquan [1 ]
Zhou, Lihui [1 ,2 ]
Zhu, Zhengbin [3 ]
Lu, Huwen [1 ]
Zhou, Xingzhong [1 ]
Qian, Yiting [1 ]
Li, Qianfeng [1 ]
Lu, Yan [1 ]
Gu, Minghong [1 ]
Liu, Qiaoquan [1 ]
机构：
[1] Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou,225009, China
[2] Jiangsu High Quality Rice Research and Development Center, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing,210014, China
[3] Suzhou Seed Administration Station, Suzhou,215011, China
来源：
Journal of Agricultural and Food Chemistry | 2016年 / 64卷 / 20期
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页码：4048 / 4057
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