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Xue C, Auf'm Erley GS, Rossmann A, et al. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration. Front Plant Sci. 2016;7:738doi: 10.3389/fpls.2016.00738.
Xue, C., Auf'm Erley, G. S., Rossmann, A., Schuster, R., Koehler, P., & Mühling, K. H. (2016). Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration. Frontiers in plant science, 7738. https://doi.org/10.3389/fpls.2016.00738
Xue, Cheng, et al. "Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration." Frontiers in plant science vol. 7 (2016): 738. doi: https://doi.org/10.3389/fpls.2016.00738
Xue C, Auf'm Erley GS, Rossmann A, Schuster R, Koehler P, Mühling KH. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration. Front Plant Sci. 2016 Jun 01;7:738. doi: 10.3389/fpls.2016.00738. eCollection 2016. PMID: 27313585; PMCID: PMC4887469.
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