Low-temperature stress at the booting stage reduces high-quality aromatic rice quality by improving the albumin and amylose contents

von Shiqiang, Wang
Veröffentlicht in: Plant physiology and biochemistry : PPB (2025)

Low temperature at booting limits the rice 1000-grain weight via a reduction of the early-filling and starch accumulation

von Shiqiang, Wang
Veröffentlicht in: Plant physiology and biochemistry : PPB (2025)