Elevated Ripening Temperature Mitigates the Eating Quality Deterioration of Rice in the Lower Grain Position Due to the Improvement of Starch Fine Structure and Properties
Date:2024-12-18 clicks:
Affiliation of Author(s):农学院
Journal:AGRONOMY-BASEL
Co-author:徐益,蔡沁,余恩唯,魏海燕,许轲,张洪程
First Author:HYJ
Indexed by:应用基础研究
Correspondence Author:霍中洋
Volume:13(12)
ISSN No.:2073-4395
Translation or Not:no
Date of Publication:2023-01-01
