机译:小麦嘌呤二氢吲哚相互作用形成微粉蛋白并控制小麦籽粒硬度
Department of Plant Science and Plant Pathology Agriculture and Biological Sciences Faculty Montana State University-Bozeman;
Department of Plant Science and Plant Pathology Agriculture and Biological Sciences Faculty Montana State University-Bozeman;
Department of Plant Science and Plant Pathology Agriculture and Biological Sciences Faculty Montana State University-BozemanInstitute of Agriculture and Natural Resources University of Nebraska-Lincoln;
Department of Plant Science and Plant Pathology Agriculture and Biological Sciences Faculty Montana State University-Bozeman;
Department of Plant Science and Plant Pathology Agriculture and Biological Sciences Faculty Montana State University-Bozeman;
机译:使用修饰的变性PAGE鉴定控制小麦籽粒硬度的嘌呤吲哚基因的等位基因变异
机译:具有历史意义的北美春季和冬季小麦中Puroindoline籽粒硬度基因型的流行
机译:Friabilin对小麦籽粒硬度的影响
机译:小麦胚乳硬度和烘焙质量与来自相同基因型的嘌呤吲哚胺比例相关的差异
机译:Puroindoline A和B对小麦胚乳质地,最终用途品质性状和与淀粉的理化关系的作用。
机译:小麦籽粒硬度是由friabilin组分puroindoline a和b中高度保守的突变导致的
机译:小麦籽粒硬度是由friabilin组分puroindoline a和b中高度保守的突变导致的