Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the trait...
Main Authors: | Liang Cheng-gang, Liu Jia, Wang Yan, Xiong Dan, Ding Chun-bang, Li Tian |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2015-07-01
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Series: | Rice Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1672630815000402 |
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