Epilogue: The main activities of the international collaboration on wheat quality and safety

Ikeda, T.M. ✉

Angol nyelvű Könyvfejezet (Könyvrészlet) Tudományos
    Improving wheat quality and safety is very important for wheat breeders and related industries. International collaborations are necessary to compare and reproduce results among laboratories. The Expert Working Group (EWG) on improving wheat quality for processing, nutrition and health was established under the Wheat Initiative (WI) and consists of seven subgroups. This expert group focuses on sharing the same research platform among researchers by standardizing methods, selection of master sets covering various quality attributes, reducing the impact of mycotoxin accumulation in grain and processed products. Our EWG helps to coordinate international collaborations within our EWG and with other groups for further collaborations. © Springer Nature Switzerland AG 2020. All rights reserved.
    Hivatkozás stílusok: IEEEACMAPAChicagoHarvardCSLMásolásNyomtatás
    2024-04-20 12:34