Fermentation processes were studied,with an aim of improving the quality of Chinese jujube wine.Results showed the quality of the wine made from fresh Chinese j
Three main parameters were selected to study their importance in transformation by bud microinjection in non-head Chinese cabbage [Brassica campestris ssp. Chin
With assistance of chromosome C-banding and genomic in situ hybridization (GISH) combined with meiotic analysis, five germplasms with homozygous wheat-Th, bessa