Using genetics to create changes in rice cooking, processing, storage, and health-beneficial properties.
作者： C. Bergman , B. Hardy , K. Toriyama , K. L. Heong
DOI:
关键词: Biology 、 Crop quality 、 Biotechnology 、 Mutant 、 Genetically modified crops 、 Agronomy
摘要:
cabdirect.org参考文章(8)
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