Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).
about
Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Low molecular weight glutenin ...... wheat (Triticum aestivum L.).
@en
type
label
Low molecular weight glutenin ...... wheat (Triticum aestivum L.).
@en
prefLabel
Low molecular weight glutenin ...... wheat (Triticum aestivum L.).
@en
P2093
P2860
P921
P356
P1433
P1476
Low molecular weight glutenin ...... wheat (Triticum aestivum L.).
@en
P2093
Caixia Han
Shoumin Zhen
Xianchun Xia
Xiaobing Lu
Xiaohui Li
Yaping Wang
Yueming Yan
Zhonghu He
P2860
P2888
P356
10.1038/SREP27182
P407
P577
2016-06-07T00:00:00Z