Heritability of sensory attributes in a diverse group of rye accessions
Increasing interest in products made from rye grain underscores the need for developing improved rye (Secale cereale L.) cultivars. In the context of consumer appeal, there are specific questions about the sensory attributes of different rye cultivars. Unfortunately, there are very few studies that...
Furkejuvvon:
| Váldodahkkit: | , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2023-12-01
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| Ráidu: | Applied Food Research |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2772502223000902 |
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