文献类型： 外文期刊
作者： Xu, Yang 1 ; Lin, Qiupeng 3 ; Li, Xiufeng 5 ; Wang, Fangquan 1 ; Chen, Zhihui 1 ; Wang, Jun 1 ; Li, Wenqi 1 ; Fan, Fangju 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Chinese Natl Ctr Rice Improvement, Inst Food Crops, Nanjing Branch, Nanjing, Peoples R China
2.Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Yangzhou, Jiangsu, Peoples R China
3.Chinese Acad Sci, Innovat Acad Seed Design, Inst Genet & Dev Biol, Ctr Genome Editing,State Key Lab Plant Cell & Chr, Beijing, Peoples R China
4.Univ Chinese Acad Sci, Coll Adv Agr Sci, Beijing, Peoples R China
5.Chinese Acad Sci, Key Lab Soybean Mol Design Breeding, Northeast Inst Geog & Agroecol, Harbin, Peoples R China
6.CSIRO Agr & Food, Canberra, ACT, Australia
关键词： rice; Wx; base editing; amylose content; eating and cooking quality; appearance quality
期刊名称：PLANT BIOTECHNOLOGY JOURNAL （ 影响因子：9.803； 五年影响因子：9.555 ）
ISSN： 1467-7644
年卷期：
页码：
收录情况： SCI
摘要：
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