科研产出
Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2020关键词: Interesterification; Hardness; Rheological property; Crystal; Artificial neural network


Development of High-Density Genetic Map by Specific-Locus Amplified Fragment (SLAF) Sequencing and Identification of QTLs Governing Flowering and Bolting Time in Chinese Kale
SCI
机构:
来源:INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY年份:2020关键词: Bolting time; Chinese kale; Flowering time; Genetic map; SLAF-seq

