Using wild emmer for creating the common wheat with six HMW-GSs

来源 :第四届全国小麦基因组学及分子育种大会 | 被引量 : 0次 | 上传用户：dong33261

【摘要】

：

Variation in the composition and amount of high molecular weight glutenin subunits (HMW-GSs) would directly affect the flour processing quality of wheat.

【作者】

：

Wu Bihua Wang Zhenzhen Hu Jiliang Pu Zhien Zheng Youliang Liu Dengcai

【机构】

：

Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, Sichuan, China ;Key

【出处】

：

第四届全国小麦基因组学及分子育种大会

【发表日期】

：

2013年1期

【关键词】

：

Triticum dicoccoides Triticum aestivum High molecular weight glutenin subunit 1A

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Variation in the composition and amount of high molecular weight glutenin subunits (HMW-GSs) would directly affect the flour processing quality of wheat.

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Using wild emmer for creating the common wheat with six HMW-GSs

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