High molecular weight glutenin subunit 第1页

The Establishment of Technique System for Hybrid Wheat Quality Improvement Relationship between Composition of High-Molecular-Weight Subunits and Protein Contents and Sedimentation Values in 150 Wheat Varieties Characterization of High-Molecular-Weight Glutenin Subunits and Their Coding Genes from Aegilops umbellulata Cloning and Characterization of the Coding Sequences of the 1Ay High Molecular Weight Glutenin Subunit Genes from Triticum urartu Effects of Post Anthesis Drought and Waterlogging on Contents of High Molecular Weight Glutenin Subunits and Glutenin Macropolymer in Wheat Grain The development of wheat high-molecular-weight glutenin subunits (HMW-GS) and their genes Comparison of the Effects of High Molecular Weight Glutenin Subunits in Wheat T6VS?6AL Chromosome Translocation Does Not Alter Accumulations of High Molecular Weight Glutenin Subunits and Glutenin Macropolymer in Wheat Grain Molecular Characterization of Two Silenced y-type Genes for Glu-B1 in Triticum aestivum ssp. yunnanese and ssp. tibetanum HMW-GS Accumulation and GMP Size Distribution in Grains of SN12 Grown in Different Soil Conditions Effects of Nitrogen Rate on Accumulations of HMW-GS and GMP in Wheat Grain Isolation and Molecular Characterization of High Molecular Weight Glutenin Subunit Genes 1Bx13 and 1By16 from Hexaploid Wheat Effect of Nitrogen Fertilization Timing on HMW-GS Accumulation and GMP Size Distribution in Wheat Grains Review on the identification and bread-making quality of high molecular weight glutenin subunits in wheat Powdery Mildew Resistance and HMW-GS Composition Analysis of Novel Wheat-Agropyron cristatum Germplasm Possessing Large Kernel Number EMS Induced HMW-GS Mutants from Soft Wheat Ningmai 9 Relationships between High Molecular Weight Glutenin Subunits (HMW-GS) and Quality Traits in Wheat (Triticum aestivum L.) Transformation of Genes Encoding High Molecular Weight Glutenin Subunit (HMW-GS)into Common Wheat (Triticum aestivum L.) Relationship between Composition of High-molecular-weight Glutenin Subunits and Breadmaking Quality