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Other articles related with "S637":
23
GU Xiang-Kun, LI Fei, ZHANG Shu-Jiang, ZHANG Shi-Fan, ZHANG Hui, SUN Ri-Fei
Studies on Free Microspore Culturing Technology in
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31
LIN Qing, LONG Zhi-Jian, HAN Guo-Hui, HE Qiao, XIANG Su-Qiong, FAN Yong-Hong, TANG Jia-Jia, LIANG Guo-Lu
Genetic Diversity and Fingerprint Based on SCoT Markers in
Brassica juncea
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China Vegetables 2013 Vol.1 (12): 31-39 [
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46
LIU Yi-Hua, ZHANG Zhao-Rong, XIAO Li, ZHAO Shou-Zhong
Genetic System Analysis of Stem/Leaf Characteristics in Tumorous Stem Mustard
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26
WANG Qian, YANG Hai-Peng, ZOU Min, SONG Hong-Yuan
Procurement of Transgenic Male Sterile Mustard Plants Induced by
TA29- Barnase
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1049
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68
WANG Fei，WANG Zheng-yin*，ZHAO Huan，ZHANG Guo-ping，L Hui-feng
Effects of Slow Release Compound Fertilizer on Yield，Quality and Nutrient Content of Tumorous Stem Mustard
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2290
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662
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18
ZOU Min，TANG Jia-jia，SONG Hong-yuan*
Expression of EGFP Gene Controlled by Rape Seed-specific Napin Promoter in Transgenic Mustard
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100
WANG Yu-hong，REN Xi-liang，HUANGFU Wei-guo，MENG Qiu-feng，HE Feng，YANG Ming-gui
A New Leaf-edible Mustard Cultivar —‘Yonggao No. 2’
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27
SONG Ming，SUN Zi-jian，TANG Qing-lin，WANG Zhi-min，REN Xue-song
Studies on Anthocyanin Accumulation and Related Gene Expression in Big-head Mustard〔Brassica juncea（L.）Czern. et Coss. var. megarrhiza Tsen et Lee〕Induced by Environmental Stress
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91
ZUO Yong，JU Shuai，LIU Li-ping，XIE Hui，LI Yang
Optimization of Mycelium Strains for Yibin Bean Sprouts
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104
SUN Ji1，WANG Xiao-yan1*，TANG Xiao-Chun2，WANG Bing-liang3，YE Li-yong1，CHEN Shi-jie4
A New Tumorous Stem Mustard Variety —‘Dongzha No.1’
China Vegetables 2011 Vol.1 (20): 104-106 [
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107
HU Dai-wen，ZHOU Guang-fan，GAO Ming-quan，LENG Rong，ZHANG Hong，LI Juan，XIAO Li，WU Chao-jun
A New Tumorous Stem Mustard Fl Hybrid —‘Fuza No.7’
China Vegetables 2011 Vol.1 (20): 107-109 [
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36
LIU Yi-hua;ZHANG Zhao-rong;LENG Rong;ZHOU Guang-fan;FAN Yong-hong;XIAO Li;LI Juan
Analysis about Correlation Heritability and Selection Indexes of Quantitative Characters of Tumorous Stem Mustard
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40
XU Li;JIAO Lu-ying;HE Pei-yin
Studies on Flavor Compounds of Traditional Dushan Greengrocery Fermented
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