Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b (Q37394839)
scientific article published on May 1998
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Current Data About Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b
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(P1476) "Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b" (language: en)
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(P2093) M J Giroux
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other details
description scientific article published on May 1998

External Links
(P356) 10.1073/PNAS.95.11.6262
(P698) 9600953
(P819) 1998PNAS...95.6262G
(P932) 27651
(P5875) 13683145