{"title":"功能性食品原料红三叶草的选育","authors":"G. Petrauskas, E. Norkeviciene, K. Jaškūnė","doi":"10.34116/nti.2019.aa.55","DOIUrl":null,"url":null,"abstract":"Book – 18th Alps-Adria Scientific Workshop 128 Breeding of red clover for ingredient in functional food Giedrius PETRAUSKAS – Eglė NORKEVIČIENĖ – Kristina JAŠKŪNĖ Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto a. 1, Akademija, Kėdainiai distr. Lithuania; E-mail: giedrius.petrauskas@lammc.lt; egle.norkeviciene@lammc.lt; kristina. jaskune@lammc.lt","PeriodicalId":410011,"journal":{"name":"Abstract book of the 18th Alps-Adria Scientific Workshop","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Breeding of red clover for ingredient in functional food\",\"authors\":\"G. Petrauskas, E. Norkeviciene, K. Jaškūnė\",\"doi\":\"10.34116/nti.2019.aa.55\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Book – 18th Alps-Adria Scientific Workshop 128 Breeding of red clover for ingredient in functional food Giedrius PETRAUSKAS – Eglė NORKEVIČIENĖ – Kristina JAŠKŪNĖ Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto a. 1, Akademija, Kėdainiai distr. Lithuania; E-mail: giedrius.petrauskas@lammc.lt; egle.norkeviciene@lammc.lt; kristina. jaskune@lammc.lt\",\"PeriodicalId\":410011,\"journal\":{\"name\":\"Abstract book of the 18th Alps-Adria Scientific Workshop\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Abstract book of the 18th Alps-Adria Scientific Workshop\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.34116/nti.2019.aa.55\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Abstract book of the 18th Alps-Adria Scientific Workshop","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.34116/nti.2019.aa.55","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Breeding of red clover for ingredient in functional food
Book – 18th Alps-Adria Scientific Workshop 128 Breeding of red clover for ingredient in functional food Giedrius PETRAUSKAS – Eglė NORKEVIČIENĖ – Kristina JAŠKŪNĖ Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto a. 1, Akademija, Kėdainiai distr. Lithuania; E-mail: giedrius.petrauskas@lammc.lt; egle.norkeviciene@lammc.lt; kristina. jaskune@lammc.lt