Departmental Bulletin Paper Basic Study for Increasing Functional Food Ingredients Content in Tomato Using Genetic Diversity

HANO, S.  ,  KANAYAMA, Y.

13pp.46 - 46 , 2016-03 , Field Science Center, Graduate School of Agricultural Science, Tohoku University
NCID:AA12005506
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Poster Presentations
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http://ir.library.tohoku.ac.jp/re/bitstream/10097/64084/1/AA12005506-2016-13-46.pdf

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