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HARVARD Citation
Phing Lau, W. et al. (2016). Advances to improve the eating and cooking qualities of rice by marker-assisted breeding. Critical reviews in biotechnology. pp. 87-98. [Online].
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Phing Lau, W. et al. (2016). Advances to improve the eating and cooking qualities of rice by marker-assisted breeding. Critical reviews in biotechnology. pp. 87-98. [Online].