RT @FrontPlantSci: New Research: High temperature boosts resistant starch content by altering starch structure and lipid content in rice ss…
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RT @FrontPlantSci: New Research: High temperature boosts resistant starch content by altering starch structure and lipid content in rice ss…
210 followers
RT @FrontPlantSci: New Research: High temperature boosts resistant starch content by altering starch structure and lipid content in rice ss…
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New Research: High temperature boosts resistant starch content by altering starch structure and lipid content in rice ssIIIa mutants: High temperature (HT) during grain filling had adverse influences on starch synthesis. In this… https://t.co/cLLM2k92dG #P