{"title":"鲜食大豆主要品质性状形成机制及代谢规律研究","authors":"郭鲁平","doi":"10.27170/d.cnki.gjsuu.2022.002501","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":68927,"journal":{"name":"江苏大学学报(医学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"江苏大学学报(医学版)","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.27170/d.cnki.gjsuu.2022.002501","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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