Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/32202
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Shewry Pr | en |
dc.contributor.author | Ward Jl | en |
dc.contributor.author | Charmet, G. | en |
dc.contributor.author | Branlard, G. | en |
dc.contributor.author | Lafiandra, Domenico | en |
dc.contributor.author | Gergely, S. | en |
dc.contributor.author | Salg, A. | en |
dc.contributor.author | Saulnier, L. | en |
dc.contributor.author | Bedo, Z. | en |
dc.contributor.author | Mills Enc | en |
dc.date.accessioned | 2020-10-20T22:48:38Z | - |
dc.date.available | 2020-10-20T22:48:38Z | - |
dc.date.issued | 2012 | en |
dc.identifier.uri | http://hdl.handle.net/2067/32202 | - |
dc.title | Developing new types of wheat with enhanced health benefits | en |
dc.type | article | en |
dc.identifier.scopus | 2-s2-84861694045& | en |
dc.identifier.isi | 305660200004 | en |
dc.relation.issn | 9242244 | en |
dc.relation.journal | TRENDS IN FOOD SCIENCE & TECHNOLOGY | en |
dc.relation.firstpage | 70 | en |
dc.relation.lastpage | 77 | en |
dc.relation.numberofpages | 8 | en |
dc.relation.conferencename | TRENDS IN FOOD SCIENCE & TECHNOLOGY | en |
dc.relation.volume | 25 | en |
dc.relation.issue | 25 | en |
dc.type.miur | 262 | en |
item.fulltext | No Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 0924-2244 | - |
crisitem.journal.ance | E170278 | - |
Appears in Collections: | A1. Articolo in rivista |
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