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

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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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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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