Development of new aromatic rice lines with high eating and cooking qualities
Kanokwan KAEWMUNGKUN Sukanya DAPHA Atikorn PANYA Natthaporn PHONSATTA Amorntip MUANGPROM Keasinee TONGMARK Sriprapai CHAKHONKAEN Numphet SANGARWUT Thiwawan WASINANON Natjaree PANYAWUT Khanittha DITTHAB Kannika SIKAEWTUNG QI Yong-bin
农业科学学报(英文)2023,Vol.22Issue(3):679-690,12.
农业科学学报(英文)2023,Vol.22Issue(3):679-690,12.DOI:10.1016/j.jia.2022.07.001
Development of new aromatic rice lines with high eating and cooking qualities
Development of new aromatic rice lines with high eating and cooking qualities
摘要
关键词
germplasm/functional marker/aromatic rice/badh2/waxy/SSIIa/RILsKey words
germplasm/functional marker/aromatic rice/badh2/waxy/SSIIa/RILs引用本文复制引用
Kanokwan KAEWMUNGKUN,Sukanya DAPHA,Atikorn PANYA,Natthaporn PHONSATTA,Amorntip MUANGPROM,Keasinee TONGMARK,Sriprapai CHAKHONKAEN,Numphet SANGARWUT,Thiwawan WASINANON,Natjaree PANYAWUT,Khanittha DITTHAB,Kannika SIKAEWTUNG,QI Yong-bin..Development of new aromatic rice lines with high eating and cooking qualities[J].农业科学学报(英文),2023,22(3):679-690,12.基金项目
We thank Dr.Peera Jaruampornpan for her critical reading and comments on the manuscript.We are grateful to Dr.Kriangsak?Suwantaradon,Prof.Surin Peyachoknagul,and Suniyom Taprab for their helpful suggestions.This research was funded by the Project of the Science and Technology Department of Zhejiang Province,China(LGN21C130005,2021C02063-2)and the Agricultural Research Development Agency,Thailand(ARDA,PRP6205031170). (LGN21C130005,2021C02063-2)