The Q c5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR.

Autor: Guo, Zhenru1,2 (AUTHOR) qingchen83@sicau.edu.cn, Chen, Qing2 (AUTHOR) zhujing@stu.sicau.edu.cn, Zhu, Jing2 (AUTHOR) wangyan6@stu.sicau.edu.cn, Wang, Yan2 (AUTHOR) liyang1@stu.sicau.edu.cn, Li, Yang2 (AUTHOR) liqingcheng@stu.sicau.edu.cn, Li, Qingcheng2 (AUTHOR) zhaokan6137@163.com, Zhao, Kan2 (AUTHOR) 15397768229@163.com, Li, Yue2 (AUTHOR) 15691269656@163.com, Tang, Rui2 (AUTHOR) 18790196562@163.com, Shi, Xiaoli2 (AUTHOR) 2020312061@stu.sicau.edu.cn, Tan, Kenan2 (AUTHOR) kongli@sicau.edu.cn, Kong, Li2 (AUTHOR) jiangyunfeng@sicau.edu.cn, Jiang, Yunfeng2 (AUTHOR) qiantaojiang@sicau.edu.cn, Jiang, Qiantao2 (AUTHOR) jirui.wang@gmail.com, Wang, Jirui2 (AUTHOR) gychen@sicau.edu.cn, Chen, Guoyue2 (AUTHOR) ymwei@sicau.edu.cn, Wei, Yuming2 (AUTHOR), Zheng, Youliang2 (AUTHOR) ylzheng@sicau.edu.cn, Qi, Pengfei2 (AUTHOR) ylzheng@sicau.edu.cn
Zdroj: International Journal of Molecular Sciences. Jul2022, Vol. 23 Issue 14, p7581-7581. 19p.
Databáze: Academic Search Ultimate
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