Figure 4
Cooking quality characteristics of YNSM. (a), GC and AC of the 3 tested rice varieties; (b), genotypes of cooking quality-controlled genes (Wxb). ES, early season; LS, late season.
Figure 4 | Scientific Reports
Cooking quality characteristics of YNSM. (a), GC and AC of the 3 tested rice varieties; (b), genotypes of cooking quality-controlled genes (Wxb). ES, early season; LS, late season.
