Wang, Y., Zhen, S., Luo, N., Han, C., Lu, X., Li, X., . . . Yan, Y. (2016). Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.). Sci Rep.
Stile di citazione ChicagoWang, Yaping, Shoumin Zhen, Nana Luo, Caixia Han, Xiaobing Lu, Xiaohui Li, Xianchun Xia, Zhonghu He, e Yueming Yan. "Low Molecular Weight Glutenin Subunit Gene Glu-B3h Confers Superior Dough Strength and Breadmaking Quality in Wheat (Triticum Aestivum L.)." Sci Rep 2016.
Citazione MLAWang, Yaping, et al. "Low Molecular Weight Glutenin Subunit Gene Glu-B3h Confers Superior Dough Strength and Breadmaking Quality in Wheat (Triticum Aestivum L.)." Sci Rep 2016.
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