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pro vyhledávání: '"Zunjie Wang"'
Autor:
Hongya Wu, Zunjie Wang, Xiao Zhang, Junchan Wang, Wenjing Hu, Hui Wang, Derong Gao, Edword Souza, Shunhe Cheng
Publikováno v:
Plants, Vol 11, Iss 23, p 3370 (2022)
Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special
Externí odkaz:
https://doaj.org/article/e24f8b8c31514bbcb40f17cbff3e2f30