Alternate wetting and moderate drying irrigation improves rice cooking and eating quality by optimizing lipid and fatty acid synthesis in grainsOA
Alternate wetting and moderate drying irrigation improves rice cooking and eating quality by optimizing lipid and fatty acid synthesis in grains
Yunji Xu;Jianchang Yang;Xuelian Weng;Shupeng Tang;Xiufeng Jiang;Weiyang Zhang;Kuanyu Zhu;Guanglong Zhu;Hao Zhang;Zhiqin Wang
Joint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,China||Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,China||Institutes of Agricultural Science and Technology Development,Yangzhou University,Yangzhou 225009,ChinaJoint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,China||Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,ChinaJoint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,China||Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,China||Institutes of Agricultural Science and Technology Development,Yangzhou University,Yangzhou 225009,ChinaJoint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,ChinaJoint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,China||Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,ChinaJiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,ChinaJiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,ChinaJoint International Research Laboratory of Agriculture and Agri-product Safety of the Ministry of Education,Yangzhou University,Yangzhou 225009,China||Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,China||Institutes of Agricultural Science and Technology Development,Yangzhou University,Yangzhou 225009,ChinaJiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,ChinaJiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,China
rice(Oryza sativa L.)cooking and eating qualitylipid contentfatty acid contentalternate wetting and drying irrigation
rice(Oryza sativa L.)cooking and eating qualitylipid contentfatty acid contentalternate wetting and drying irrigation
《农业科学学报（英文）》 2026 (1)
68-80,13
This work was supported by the Natural Science Foundation of Jiangsu Province,China(BK20241931 and BK 20221371),the National Natural Science Foundation of China(32071943,32372214,and 31901444),and the National Key Research and Development Program of China(2022YFD2300304).
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