Kai Lu, Yadong Zhang, Lei He, Cheng Li, Wenhua Liang, Tao Chen, Qingyong Zhao, Zhen Zhu, Ling Zhao, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Qiaoquan Liu, Cailin Wang
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引用次数: 0
Abstract
Amylose content, the key determinant of rice eating and cooking quality, is regulated primarily by the () gene. We adjusted the amylose content and transparency of semi-glutinous rice carrying the allele by genome editing of upstream open reading frame 6 (uORF6) of .
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