机译:纳豆大豆种子化学品质性状和感官特性的评价
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States;
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States;
Crop, Soil and Environmental Sciences, 509 Latham Hall (0404), Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States;
Division of Plant Sciences College of Agriculture, Food, and Natural Resources, 1-31 Agriculture Building, University of Missouri, Columbia, MO 65211, United States;
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States;
Soybean; Natto; Seed chemical quality; Minerals; Sugars; Sensory properties;
机译:纳豆品种开发中的种皮缺乏,性状稳定性和其他大豆种子品质性状
机译:纳豆品种开发中的种皮缺乏,性状稳定性和其他大豆种子品质性状
机译:纳豆大豆农艺和种子品质性状的评价
机译:基于水稻和大豆面粉的无麸质面包的物理化学,感觉和营养评价
机译:纳豆大豆种子质量属性和感官特性的评估。
机译:与食品级大豆的重要种子质量特征相关的基因组区域
机译:与豆浆感官特性相关的大豆种子化学品质性状的评估