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A highly conserved amino acid in high molecular weight glutenin subunit 1Dy12 contributes to gluten functionality and processing quality in wheat |
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Titel: |
A highly conserved amino acid in high molecular weight glutenin subunit 1Dy12 contributes to gluten functionality and processing quality in wheat |
Auteur: |
Yang, Changfeng Chen, Qian Xin, Mingming Su, Zhenqi Du, Jinkun Guo, Weilong Hu, Zhaorong Liu, Jie Peng, Huiru Ni, Zhongfu Sun, Qixin Yao, Yingyin |
Verschenen in: |
Journal of genetics and genomics |
Paginering: |
Jaargang 50 () nr. 11 pagina's 909-912 |
Jaar: |
2023 |
Inhoud: |
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Uitgever: |
Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, and Genetics Society of China |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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