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Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population
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  • 分类：S651[农业科学—果树学;农业科学—园艺学] TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程;轻工技术与工程—食品科学与工程]
  • 作者机构：[1]State Key Laboratory of Crop Biology, Ministry of Science and Technology/Key Laboratory of Crop Biology of Shandong Province/ Agronomy College, Shandong Agricultural University, Tai'an 271018, P.R. China, [2]College of Ecology and Garden Architecture, Dezhou University, Dezhou 253023, P.R. China
  • 相关基金：This research was supported by the National Natural Science 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, China （2013 No. 207） and the Shandong Provincial Agriculture Liangzhong Project Foundation of China （2014 No. 96）.
作者： LI Wen-jing[1], DENG Zhi-ying[1], CHEN Guang-feng[2], CHEN Fang[1], LI Xing-feng[1], TIAN Ji-chun[1]
关键词： 重组自交系群体, 面条品质, 质构特性, 遗传分析, 中国, 感官, 分子标记辅助选择, QTLS, wheat （Triticum aestivum L.）, noodle, sensory quality, textural property, QTL
中文摘要：

LI Wen-jing, E-mail： 15069840917@163.com; Correspondence DENG Zhi-ying, E-mail： deng868@163.com; Correspondence TIAN Ji-chun, Tel/Fax： ＋86-538-8242040, E-mail： jctian9666@163：com

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