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Identification of genes involved in the formation of soluble dietary fiber in winter rye grain and t
[期刊论文] 作者：Liudmila V.Kozlova,Alsu R.Nazipova,Oleg V.Gorshkov,Liliya F.Gilmullina,Olga V.Sautkina,Natalia V.Petrova,
来源：作物学报（英文版） 年份：2022
The grain of rye(Secale cereale L.)used for baking contains a large amount of non-starch polysaccharides,making it an excellent component of functional foods.But rye grain intended for alcohol production and forage use should have a reduced......
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