Identification of quantitative trait loci associated with boiled seed hardness in soybean
Boiled seed hardness is an important factor in the processing of soybean food products such as nimame and natto. Little information is available on the genetic basis for boiled seed hardness, despite the wide variation in this trait. DNA markers linked to the gene controlling this trait should be us...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Japanese Society of Breeding
2014
|
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4267311/ |