HEREDITAS ›› 2007, Vol. 29 ›› Issue (11): 1399-1404.
• 研究报告 • Previous Articles Next Articles
Genetic analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat
WU Fang1,2, LIU Ying-Hua1, LIU Lin1, DENG Guang-Bing1, YU Mao-Qun1, CHEN Xiao3
- 1. Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China;
2. Chengdu Grain Storage Research Institute, the State Administration of Grain Reserve, Chengdu 610031, China;
3. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
