Cite
HARVARD Citation
Liu, G. et al. (2019). Increasing protein content and digestibility in sorghum grain with a synthetic biology approach. Journal of cereal science. pp. 27-34. [Online].
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Liu, G. et al. (2019). Increasing protein content and digestibility in sorghum grain with a synthetic biology approach. Journal of cereal science. pp. 27-34. [Online].