Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality.
作者信息
Li Yiwen, An Xueli, Yang Ran, Guo Xiaomin, Yue Guidong, Fan Renchun, Li Bin, Li Zhensheng, Zhang Kunpu, Dong Zhenying, Zhang Luyan, Wang Jiankang, Jia Xu, Ling Hong-Qing, Zhang Aimin, Zhang Xiangqi, Wang Daowen
机构信息
The State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China.
The State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; University of Chinese Academy of Sciences, Beijing 100049, China.
出版信息
Mol Plant. 2015 Feb;8(2):332-4. doi: 10.1016/j.molp.2014.10.002. Epub 2014 Dec 11.
PMID:25680778
Abstract
摘要
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