Trends in grain quality of starch, protein, fat and lysine content for normal maize varieties in China since the 1960s-Reference-Cited by-同舟云学术

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Trends in grain quality of starch, protein, fat and lysine content for normal maize varieties in China since the 1960s

Published:2021-10-14 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Lu Quanwei¹^ORCID,Lu Chen²,Zhou Zhenxing¹,Qin Xiaoliang²,Xue Jiquan²,Siddique Kadambot H. M.³

Affiliation:

1. School of Biotechnology and Food Engineering Anyang Institute of Technology Anyang China

2. College of Agronomy Northwest A&F University Yangling China

3. The UWA Institute of Agriculture and School of Agriculture & Environment The University of Western Australia Perth WA Australia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10487

Reference31 articles.

1. The situation analysis and integrated evaluation of quality breeding in normal corn;Bai Y. X.;Journal of Maize Sciences,2003

2. Effects of plant densities on the grain quality of hybrid Zhongdan 9409 at different areas;Chang Q.;Journal of Maize Sciences,2004

3. Future Grain Consumption Trends and Implications on Grain Security in China

4. Trends of grain yield and plant traits in Chinese maize cultivars from the 1950s to the 2000s

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