Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins
Crossref DOI link: https://0-doi-org.brum.beds.ac.uk/10.1186/s12870-017-1211-3
Published Online: 2017-12-19
Published Print: 2017-12
Update policy: https://0-doi-org.brum.beds.ac.uk/10.1007/springer_crossmark_policy
Camerlengo, Francesco
Sestili, Francesco
Silvestri, Marco
Colaprico, Giuseppe
Margiotta, Benedetta
Ruggeri, Roberto
Lupi, Roberta
Masci, Stefania
Lafiandra, Domenico http://orcid.org/0000-0003-2805-3932