Xue, C., auf’m Erley, G. S., Rossmann, A., Schuster, R., Koehler, P., & Mühling, K. (2016). Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration. Front Plant Sci.

Xue, Cheng, Gunda Schulte auf’m Erley, Anne Rossmann, Ramona Schuster, Peter Koehler, and Karl-Hermann Mühling. "Split Nitrogen Application Improves Wheat Baking Quality By Influencing Protein Composition Rather Than Concentration." Front Plant Sci 2016.

Xue, Cheng, et al. "Split Nitrogen Application Improves Wheat Baking Quality By Influencing Protein Composition Rather Than Concentration." Front Plant Sci 2016.