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Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population

LI Wen-jing DENG Zhi-ying CHEN Guang-feng CHEN Fang LI Xing-feng TIAN Ji-chun

农业科学学报（英文）2017，Vol.16Issue(2)：454-463,10.

农业科学学报（英文）2017，Vol.16Issue(2)：454-463,10.DOI:10.1016/S2095-3119(16)61412-0

Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population

LI Wen-jing ¹DENG Zhi-ying ¹CHEN Guang-feng ²CHEN Fang ¹LI Xing-feng ¹TIAN Ji-chun¹

作者信息

1. State Key Laboratory of Crop Biology, Ministry of Science and Technology/Key Laboratory of Crop Biology of Shandong Province/Agronomy Colege, Shandong Agricultural University, Tai’an 271018, P.R.China
2. Colege of Ecology and Garden Architecture, Dezhou University, Dezhou 253023, P.R.China
折叠

摘要

关键词

wheat (Triticum aestivumL.)/noodle/sensory quality/textural property/QTL

Key words

wheat (Triticum aestivumL.)/noodle/sensory quality/textural property/QTL

引用本文复制引用

LI Wen-jing,DENG Zhi-ying,CHEN Guang-feng,CHEN Fang,LI Xing-feng,TIAN Ji-chun..Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population[J].农业科学学报（英文）,2017,16(2):454-463,10.

基金项目

This research was supported by the National Natural Sci-ence Foundation of China (31301315 and 31171554), the Natural Science Foundation of Shandong Province, China (ZR2013CM004), the State Key Laboratory of Crop Biology Foundation, China (2013KF06), the Creation and Utilization of Agriculture Biology Resource of Shandong Province, Chi-na (2013 No.207) and the Shandong Provincial Agriculture Liangzhong Project Foundation of China (2014 No.96) （31301315 and 31171554）

农业科学学报（英文）

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ISSN：2095-3119

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