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1 Ergebnisse
1
Relationships between starch molecular components and eatin..:
Lin, Lingshang
;
Wang, Yuanjiang
;
Xu, Xin
..
Journal of Cereal Science. 114 (2023) - p. 103765 , 2023
Link:
https://doi.org/10.1016/j.jcs.2023.103765
RT Journal T1
Relationships between starch molecular components and eating and cooking qualities of rice using single-segment substitution lines with different Wx loci
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2023.103765&Exemplar=1&LAN=DE A1 Lin, Lingshang A1 Wang, Yuanjiang A1 Xu, Xin A1 Teng, Bin A1 Wei, Cunxu PB Elsevier BV YR 2023 SN 0733-5210 JF Journal of Cereal Science VO 114 SP 103765 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2023.103765 DO https://doi.org/10.1016/j.jcs.2023.103765 SF ELIB - SuUB Bremen
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