Genome-wide association analysis for arabinoxylan content in common wheat (T. Aestivum L.) flour

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202110.1016/j.jcs.2021.1031662-s2.0-85100437715https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32931BiochemistryFood ScienceBiochemistryFood ScienceGenome-wide association analysis for arabinoxylan content in common wheat (T. Aestivum L.) flourresearch article