Increasing atmospheric CO2 modifies durum wheat grain...

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Journal of Cereal Science 2016 / 3

Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality

Fares, Clara, Menga, Valeria, Badeck, Franz, Rizza, Fulvia, Miglietta, Franco, Zaldei, Alessandro, Codianni, Pasquale, Iannucci, Anna, Cattivelli, Luigi
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Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2016.03.016
Date:
March, 2016
File:
PDF, 677 KB
english, 2016
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