论文部分内容阅读
Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of
【机 构】
：
NationalKeyLaboratoryofCropGeneticImprovement,NationalCenterofPlantGeneResearch(Wuhan)andNationalCen
【出 处】
：
第八届全国植物基因组学大会
【发表日期】
：
2007年8期
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