CONVENTIONAL AND NOVEL APPROACHES TO THE IMPROVEMENT OF THE NUTRITIONAL QUALITY OF CEREAL AND LEGUME SEEDS

被引：0
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作者：
SHEWRY, PR
MIFLIN, BJ
FORDE, BG
BRIGHT, SWJ
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来源：
SCIENCE PROGRESS | 1981年 / 67卷 / 268期
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中图分类号：
G40 [教育学];
学科分类号：
040101 ; 120403 ;
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页码：575 / 600
页数：26
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