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J-GLOBAL ID：202002265168889499   Reference number：20A2491793

DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines

3つのダイズ子孫系列の調理豆硬度のDNAマーカー利用選抜評価

Author (6)： Toda Kyoko (NARO Institute of Crop Science (NICS)) ,  Kato Shin (NARO Tohoku Agricultural Research Center) ,  Hirata Kaori (NARO Tohoku Agricultural Research Center) ,  Kikuchi Akio (NARO Tohoku Agricultural Research Center) ,  Nihei Yumi (NARO Institute of Crop Science (NICS)) ,  Hajika Makita (NARO Institute of Crop Science (NICS))
Material： Breeding Science  (Breed Sci)
Volume： 70  Issue： 4  Page： 487-493(J-STAGE)  Publication year： 2020 
JST Material Number： Y0311B  ISSN： 1344-7610  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,...
Semi thesaurus term： ARMS-PCR ,...

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Author keywords (5)： ARMS-PCR ,  calcium ,  cooked bean hardness ,  DNA marker-assisted selection ,  soybean

JST classification (2)： Pulses  (FC03035U) ,  Gene manipulation  (EC02050B)

Reference (35)：

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• Duraisingh, M.T., J. Curtis and D.C. Warhurst (1998) Plasmodium falciparum: Detection of polymorphisms in the dihydrofolate reductase and dihydropteroate synthetase genes by PCR and restriction digestion. Exp. Parasitol. 89: 1-8.
• Goldberg, R., C. Morvan and J.C. Roland (1986) Composition, properties and localization of pectins in young and mature cells of the mung bean hypocotyl. Plant Cell Physiol. 27: 417-429.
• Hacia, J.G. (1999) Resequencing and mutational analysis using oligonucleotide microarrays. Nat. Genet. 21: 42-47.

Terms in the title (8)： ダイズ ,  系列 ,  調理 ,  豆 ,  硬度 ,  DNA ,  マーカー利用選抜 ,  評価