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Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b
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| Publicat a: | Proc Natl Acad Sci U S A |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
National Academy of Sciences
1998
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC27651/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9600953/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.95.11.6262 |
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