Genome‐wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen, F Zhang, C Zhao, G Lv, C Sun… - Plant biotechnology …, 2019 - Wiley Online Library
Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
Genome-wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen, F Zhang, C Zhao, G Lv… - Plant …, 2019 - pubmed.ncbi.nlm.nih.gov
Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
Genome-wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat.
J Chen, F Zhang, C Zhao, G Lv, C Sun… - Plant Biotechnology …, 2019 - europepmc.org
Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
[HTML][HTML] Genome‐wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen, F Zhang, C Zhao, G Lv, C Sun… - Plant Biotechnology …, 2019 - ncbi.nlm.nih.gov
Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
Genome‐wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen, F Zhang, C Zhao, G Lv, C Sun… - Plant Biotechnology …, 2019 - search.proquest.com
Flour colour, kernel hardness, grain protein content and wet gluten content are important
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping …
Genome‐wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen, F Zhang, C Zhao, G Lv, C Sun, Y Pan… - Plant Biotechnology …, 2019 - cir.nii.ac.jp
抄録< jats: title> Summary</jats: title>< jats: p> Flour colour, kernel hardness, grain protein
content and wet gluten content are important quality properties that determine end use in …
content and wet gluten content are important quality properties that determine end use in …
[引用][C] Genome-wide association study of six quality traits reveals the association of the TaRPP13L1 gene with flour colour in Chinese bread wheat
J Chen - Plant biotechnology journal, 2019 - cir.nii.ac.jp
Genome-wide association study of six quality traits reveals the association of the TaRPP13L1
gene with flour colour in Chinese bread wheat | CiNii Research CiNii 国立情報学研究所 学術 …
gene with flour colour in Chinese bread wheat | CiNii Research CiNii 国立情報学研究所 学術 …