QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat.

MLA

Zhang, Xiaocun, et al. “QTL Mapping for the Textural Property Traits of Northern-Style Chinese Steamed Bread by Using Recombinant Inbred Lines of Wheat.” Crop & Pasture Science, vol. 70, no. 6, June 2019, pp. 509–15. EBSCOhost, https://doi.org/10.1071/CP18593.

APA

Zhang, X., Fu, Y., Xu, Y., Guo, Y., & Wang, H. (2019). QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat. Crop & Pasture Science, 70(6), 509–515. https://doi.org/10.1071/CP18593

Chicago

Zhang, Xiaocun, Yanwu Fu, Yiru Xu, Ying Guo, and Huinan Wang. 2019. “QTL Mapping for the Textural Property Traits of Northern-Style Chinese Steamed Bread by Using Recombinant Inbred Lines of Wheat.” Crop & Pasture Science 70 (6): 509–15. doi:10.1071/CP18593.