ATAR, B. Comparison of Development of New and Old Wheat Varieties at High Temperature Conditioning. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 2, p. 426–429, 2020. DOI: 10.24925/turjaf.v8i2.426-429.3119. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3119. Acesso em: 22 nov. 2024.