Relative variation in β-glucan components in the oat grain (Avena sativa) during development and between varieties.
Published: 7 August 2026| Version 2 | DOI: 10.17632/tm8nv4m72g.2
Contributor:
Jessica AdamsDescription
Supplementary data to accompany paper
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Institutions
- Aberystwyth UniversityCeredigion, Aberystwyth
Categories
Oat
Funders
- Biotechnology and Biological Sciences Research CouncilEngland, United KingdomGrant ID: BBS/E/W/0012843B
- Biotechnology and Biological Sciences Research CouncilEngland, United KingdomGrant ID: BBS/E/IB/230001B