Abstract
References
Information
Choi, K. J., T. S. Park, C. K. Lee, J. T. Kim, J. H. Kim, K. Y. Ha, W. H. Yang, C. K. Lee, K. S. Kwak, H. K. Park, J. K. Nam, J. I. Kim, G. J. Han, Y. S. Cho, Y. H. Park, S. W. Han, J. R. Kim, S. Y. Lee, H. G. Choi, S. H. Cho, H. G. Park, D. J. Ahn, W. K. Joung, S. I. Han, S. Y. Kim, K. C. Jang, S. H. Oh, W. D. Seo, J. E. Ra, J. Y. Kim, and H. W. Kang. 2011. Effect of temperature during grain filling stage on grain quality and taste of cooked rice in mid-late maturing rice varieties. Korean J. Crop Sci. 56(4) : 404-412.
10.7740/kjcs.2011.56.4.404
Easterling, W. E., P. K. Aggarwal, P. Batima, K. M. Brander, L. Erda, S. M. Howden, A. Kirilenko, J. Morton, J. F. Soussana, and J. Schmidhuber. 2007. Food, fiber and forest products. In S. Solomon, D. Qin, M. Manning, Z. Chen, M. Marquis, K. B. Averyt, M. Tignor, H. L. Miller, eds, Climate change 2007 : The Physical Science Basis. Contribution of Working Group I to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change. Cambrige University Press, Cambridge, UK, and New York, pp. 273-313.
- Publisher :The Korean Society of Crop Science
- Publisher(Ko) :한국작물학회
- Journal Title :The Korean Journal of Crop Science
- Journal Title(Ko) :한국작물학회지
- Volume : 65
- No :4
- Pages :264-273
- Received Date : 2020-08-18
- Revised Date : 2020-10-28
- Accepted Date : 2020-11-05
- DOI :https://doi.org/10.7740/kjcs.2020.65.4.264