Components determining the nutritive and functional values of oat and its relation between hulled and dehulled grains
Danuta Boros
d.boros@ihar.edu.plInstytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików, Samodzielna Pracownia Oceny Jakości Produktów Roślinnych (Poland)
Damian Gołębiewski
Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików, Samodzielna Pracownia Oceny Jakości Produktów Roślinnych (Poland)
Supporting Agencies
Prace zostały wykonane w ramach badań podstawowych na rzecz postępu biologicznego w produkcji roślinnej na podstawie decyzji Ministra Rolnictwa i Rozwoju Wsi nr HOR.hn.802.19.2018 Zadanie 32.
Keywords:
metody selekcji, owies, wartości prozdrowotne, wartość żywieniowa, zmienność genotypowaBoros, D. . and Gołębiewski, D. . (2019) “Components determining the nutritive and functional values of oat and its relation between hulled and dehulled grains”, Bulletin of Plant Breeding and Acclimatization Institute, (286), pp. 177–179. doi: 10.37317/biul-2019-0039.
Authors
Danuta Borosd.boros@ihar.edu.pl
Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików, Samodzielna Pracownia Oceny Jakości Produktów Roślinnych Poland
Authors
Damian GołębiewskiInstytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików, Samodzielna Pracownia Oceny Jakości Produktów Roślinnych Poland
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