Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities

AuthID
 P-009-WR2
8
Author(s)
Kratz, S
·
Tipo de Documento
Article
Year published
2014
Publicado
in CEREAL CHEMISTRY, ISSN: 0009-0352
Volume: 91, Número: 5, Páginas: 513-521 (9)
Indexing
Wos®
Scopus®
Crossref®14
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84907705478
Wos: WOS:000343779600015
Source Identifiers
ISSN: 0009-0352
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