菜用大豆食用品质关键组分及其积累动态研究
张秋英
1,
*
, 李彦生
1
, 刘长锴
1,
2
, 田博文
1,
2
, 涂冰洁
1,
2
, 毛健伟
3
Key Components of Eating Quality and Their Dynamic Accumulation in Vegetable Soybean Varieties [
Glycine max
(L.) Merr.]
ZHANG Qiu-Ying
1,
*
, LI Yan-Sheng
1
, LIU Chang-Kai
1,
2
, TIAN Bo-Wen
1,
2
, TU Bing-Jie
1,
2
, MAO Jian-Wei
3
菜用大豆籽粒形成期蔗糖积累动态