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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains

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关键词: Near-infrared spectroscopy; Composition and physicochemical properties; Rice grains; Eating quality; Nondestructive prediction

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Identification and mapping of genetic locus conferring resistance to multiple plant viruses in soybean

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Optimizing plant adenine base editor systems by modifying the transgene selection system

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关键词: base editing; CRISPR; ABE; selection; rice

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Isolation and functional characterization of a novel rice constitutive promoter

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