Features of formation, filling and ripening of triticale, wheat, and rye grain

Yuliya Kotenko, Marc Kanaan, Valentina Rubets, Vladimir Pylnev

Open source

DOI: 10.5281/zenodo.7576401
Published: August
Container: Agrisost
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.5281/zenodo.7576401,
  title = {Features of formation, filling and ripening of triticale, wheat, and rye grain},
  author = {Yuliya Kotenko and Marc Kanaan and Valentina Rubets and Vladimir Pylnev},
  year = {2020},
  journal = {Agrisost},
  doi = {10.5281/zenodo.7576401},
  url = {https://doi.org/10.5281/zenodo.7576401}
}

RIS

TY  - JOUR
TI  - Features of formation, filling and ripening of triticale, wheat, and rye grain
AU  - Yuliya Kotenko
AU  - Marc Kanaan
AU  - Valentina Rubets
AU  - Vladimir Pylnev
PY  - 2020
JO  - Agrisost
DO  - 10.5281/zenodo.7576401
UR  - https://doi.org/10.5281/zenodo.7576401
ER  -

APA

Kotenko, Y., Kanaan, M., Rubets, V., & Pylnev, V. (2020). Features of formation, filling and ripening of triticale, wheat, and rye grain. Agrisost. https://doi.org/10.5281/zenodo.7576401

Source records

doaj · retrieved 2026-09-27T15:27:34.125Z