☆ 4.7 Article

Pleiotropic increases in free non-polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

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Pleiotropic increases in free non-polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain

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