CHARACTERISTICS OF RIPENING WHEAT-GRAIN PROTEINS IN SELECTION FOR QUALITY

被引：0
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作者：
LEVITSKY, AP
VOVCHUK, SV
机构：
来源：
FIZIOLOGIYA I BIOKHIMIYA KULTURNYKH RASTENII | 1987年 / 19卷 / 02期
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Q94 [植物学];
学科分类号：
071001 ;
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页码：125 / 129
页数：5
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