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菜用大豆食用品质关键组分及其积累动态研究
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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.]
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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
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菜用大豆籽粒形成期游离氨基酸积累动态 |
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