Acknowledgement
본 연구는 농촌진흥청 시험연구사업(사업번호: PJ014804012020)의 지원에 의해 이루어진 결과로 이에 감사드립니다.
Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2020.06a
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- Pages.161-161
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- 2020
Improving Rice Eating Quality using qTV9 Associated with the Glossiness of Cooked Rice
- Suk-Man Kim (Crop Breeding Division, National Institute of Crop Science) ;
- Man-Kee Baek (Crop Breeding Division, National Institute of Crop Science) ;
- Young-Chan Cho (Crop Breeding Division, National Institute of Crop Science) ;
- Gun-Mi Lee (Crop Breeding Division, National Institute of Crop Science) ;
- Chang-Min Lee (Crop Breeding Division, National Institute of Crop Science) ;
- Jung-Pil Suh (Crop Breeding Division, National Institute of Crop Science) ;
- O-Young Jeong (Crop Breeding Division, National Institute of Crop Science)
- Published : 2020.06.25
Abstract
Keywords