Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity
高粱SBEIIb和SSIIa基因的突变会影响碱扩散值、淀粉组成、热性能和面粉粘度。
期刊:Theoretical and Applied Genetics
影响因子:4.2
doi:10.1007/s00122-019-03430-0
Griebel, Stefanie; Westerman, Richard P; Adeyanju, Adedayo; Addo-Quaye, Charles; Craig, Bruce A; Weil, Clifford F; Cunningham, Suzanne M; Patel, Bhavesh; Campanella, Osvaldo H; Tuinstra, Mitchell R