Effects of structural properties of glutelin on the formation of grain quality under elevated temperatures and additional nitrogen during the grain filling period

作者：Yufei Zhao, Wei Wu, Ke Liu, Wentao Shi, Yuxuan Peng, Chen Zhang, Yingying Shen, Wenzhe Liu, Yanfeng Ding, She Tang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143469 · 被引用次数：6 · 研究领域：Food composition and properties、Crop Yield and Soil Fertility、Wheat and Barley Genetics and Pathology