selected publications
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article
- Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality. Journal of Integrative Agriculture. 2022
- Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).. Molecular Breeding. 2021
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chapter
- Selenium in plants 2017