Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beansKyoko Toda,Kaori Hirata,Tetsuya Yamada,Koji Takahashi,Eri Ogiso‐Tanaka,Yasutaka Tsubokura,Makita HajikaCrop Science(2022)引用 0|浏览6暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要