Heat‐Shock Protein 70 and Dough‐Quality Changes Resulting from Heat Stress During Grain Filling in Wheat
- 15 January 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (1) , 43-50
- https://doi.org/10.1094/cchem.1998.75.1.43
Abstract
No abstract availableKeywords
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