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    Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.)

    Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.) by Bin Wang, Jie Kang, Shuaiqi Wang, Fasih Ullah Haider, Yingxin Zhong, Peng Zhang

    Published 2025-01-01
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