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[期刊论文] 作者:Miriam Marín-Sanz,Julio C.Masaru Iehisa,Francisco Barro, 来源:作物学报(英文版) 年份:2022
The gluten proteins of wheat grain are responsible for visco-elastic properties of flour, but they also trig-ger the immune-response of celiac disease. In this work, two low-gliadin RNA interference (RNAi) wheat lines that differ for the pr......
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