Article Versions Notes

Yang Y, Xu X, Zhang M, Xu Q, Feng Y, Yuan X, Yu H, Wang Y, Wei X. Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China. Agronomy. 2020; 10(3):423. https://doi.org/10.3390/agronomy10030423

Yang, Yaolong, Xin Xu, Mengchen Zhang, Qun Xu, Yue Feng, Xiaoping Yuan, Hanyong Yu, Yiping Wang, and Xinghua Wei. 2020. "Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China" Agronomy 10, no. 3: 423. https://doi.org/10.3390/agronomy10030423

Yang, Y., Xu, X., Zhang, M., Xu, Q., Feng, Y., Yuan, X., Yu, H., Wang, Y., & Wei, X. (2020). Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China. Agronomy, 10(3), 423. https://doi.org/10.3390/agronomy10030423