Correlation analysis between eating quality traits and enzyme activities during rice grain filling.
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†AAC, apparent amylose content; P, palatability value; BDV, breakdown value; SBV, setback viscosity; CTV, consistency viscosity;aSBE10, starch branching enzyme activity at 10 days after flowering; W15, grain weight at 15 days after flowering;**,*: correlation is significant at 0.01 and 0.05 level, respectively.
创建时间：
2015-12-02
