Effect of the Duration and Intensity of Heat Shock During Grain Filling on Dry Matter and Protein Accumulation, Technological Quality and Protein Composition in Bread and Durum Wheat
Year: 1997
Type: article
DOI: 10.1071/pp96067
Authors: M. Corbellini, M.G. Canevar, L. Mazza, M. Ciaffi, D. Lafiandra, B. Borghi
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2318335463