Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)

标题
Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 51, Issue 1, Pages 159-164
出版商
Elsevier BV
发表日期
2009-12-07
DOI
10.1016/j.jcs.2009.11.007

向作者/读者发起求助以获取更多资源

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started