Genetic Diversity of Japanese Barley Cultivars Based on SSR Analysis
スポンサーリンク
概要
著者
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Turuspekov Yerlan
Institute of Plant Physiology, Genetics and Bioengineering
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Tuberosa Roberto
Department of Agronomy, University of Bologna
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Turuspekov Yerlan
Institute Of Plant Physiology Genetics And Bioengineering
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Tuberosa Roberto
Department Of Agronomy University Of Bologna
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YOSHIKAWA Ryo
National Institute of Vegetable and Tea Science
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Nakamura Kazuhiro
National Agricultural Research Center for Tohoku Region
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Yoshikawa Ryo
National Agricultural Research Center For Tohoku Region
関連論文
- SSR法を用いた日本の主要精麦用大麦品種の遺伝的多様性の解析
- Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
- Genetic Diversity of Japanese Barley Cultivars Based on SSR Analysis