Work

Comparison of Starch Levels Reduced by High Temperature During Ripening in Japonica Rice Lines Near‐Isogenic for the Wx Locus

Year: 2010

Type: article

Source: Journal of Agronomy and Crop Science

DOI: 10.1111/j.1439-037x.2010.00424.x

Authors: T. Inukai, Y. Hirayama

Institution: Hokkaido University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1772854204

FWCI: 0.828

Cites: 26

Cited by: 20

Related to: 10