首页|期刊导航|农业科学学报:英文版|Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
农业科学学报:英文版2023，Vol.22Issue(6)：P.1609-1617,9.
Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality
摘要
关键词
HMW-GS/nonsense mutation/Dy10-null allele/end-use quality分类
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..Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality[J].农业科学学报:英文版,2023,22(6):P.1609-1617,9.基金项目
supported by the National Natural Science Foundation of China (31971939, 32072054, and 31901961) （31971939, 32072054, and 31901961）
the Science and Technology Department of Sichuan Province, China (2019YFH0066 and 2020YFH0150) （2019YFH0066 and 2020YFH0150）
the Designing Future Wheat Strategic Program of the UK (BB/P016855/1)。 （BB/P016855/1）
