【作者】Dongao Huo，Xue Xiao，Xiao Zhang，Xuefeng Hao，Zhanyang Hao，Enpeng Li
【刊名】Food Chemistry: X
【作者单位】1College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China;2Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China;Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China;3Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China;Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China;Corresponding author at: Yangzhou University, Hanjiang District, Jiangsu, China.
【摘要】 Buckwheat is considered as a healthy cereal food, and it is essential to cultivate new buckwheat lines with good starch physicochemical properties for both consumers and food producers. Six novel buckwheat were generated by crossing of Golden buckwh...
