BREEDING FOR ANTIOXIDANT CONTENT IN GRAIN AS A PROMISING TREND IN OBTAINING HEALTHY FOOD PRODUCTS по V. I. Polonskiy, I. G. Loskutov, A. V. Sumina

Полный текст

Adaptive potential of oat accessions in the context of their chemical and physical grain characteristics по V. I. Polonskiy, S. А. Gerasimov, A. V. Sumina, S. A. Zute

Полный текст

Higher stability of oat, barley and wheat accessions in their 1000 grain weight is not associated with a smaller grain size по V. I. Polonsky, A. V. Sumina, S. A. Gerasimov, A. A. Kolichenko

Полный текст

The study of oat varieties (Avena sativa L.) of various geographical origin for grain quality and productivity по V. I. Polonskiy, N. A. Surin, S. A. Gerasimov, A. G. Lipshin, A. V. Sumina, S. Zute

Полный текст

Evaluation of barley genotypes for the content of <i>β</i>-glucans in grain and other valuable features in Eastern Siberia по V. I. Polonskiy, N. A. Surin, S. A. Gerasimov, A. G. Lipshin, A. V. Sumina, S A. Zute

Полный текст