[1]吕小明,武天龙,范秀凤.菜用大豆与普通大豆未成熟子粒硬度与结构研究[J].大豆科学,2004,23(04):258-263.[doi:1000-9841（2004）04-0258-06]
　[J].Soybean Science,2004,23(04):258-263.[doi:1000-9841（2004）04-0258-06]
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菜用大豆与普通大豆未成熟子粒硬度与结构研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第23卷 期数: 2004年04期 页码: 258-263 栏目: 出版日期: 2004-11-25
文章编号:
10.11861/j.issn.1000-9841.2004.04.0258
作者:
吕小明; 武天龙; 范秀凤
上海交通大学植物科学系，上海 201101
关键词:
菜用大豆; 鲜子粒; 硬度; 热烫; 子粒结构
分类号:
S 330.2+3
DOI:
1000-9841（2004）04-0258-06
文献标志码:
A

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更新日期/Last Update: 2017-01-14