Effect of Temperature During Grain Filling Stage on Grain Quality and Taste of Cooked Rice in Mid-late Maturing Rice Varieties-Reference-Cited by-同舟云学术

Effect of Temperature During Grain Filling Stage on Grain Quality and Taste of Cooked Rice in Mid-late Maturing Rice Varieties

Published:2011-12-30 Issue:4 Volume:56 Page:404-412
ISSN:0252-9777
Container-title:Korean Journal of Crop Science
language:en
Short-container-title:Korean Journal of Crop Science

Author:

Choi Kyung-Jin,Park Tae-Shik,Lee Choon-Ki,Kim Jung-Tae,Kim Jun-Hwan,Ha Ki-Yong,Yang Woon-Ho,Lee Chung-Keun,Kwak Kang-Su,Park Hong-Kyu,Nam Jeong-Kwon,Kim Jeong-Il,Han Gwi-Jung,Cho Yong-Sik,Park Young-Hee,Han Sang-Wook,Kim Jae-Rok,Lee Sang-Young,Choi Hyun-Gu,Cho Seung-Hyun,Park Heung-Gyu,Ahn Duok-Jong,Joung Wan-Kyu,Han Sang-Ik,Kim Sang-Yeol,Jang Ki-Chang,Oh Seong-Hwan,Seo Woo-Duck,Ra Ji-Eun,Kim Jun-Young,Kang Hang-Won

Publisher

The Korean Society of Crop Science

Subject

General Medicine

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kscs/JAKO201113036232469.pdf

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