| Authors: |
Okuma M; Graduate School of Environmental Life, Natural Science and Technology, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan., Nishimura K; Graduate School of Environmental Life, Natural Science and Technology, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan., Aoki E; Institute of Crop Science, National Agriculture and Food Research Organization (NARO), 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan., Tsuchiya M; Faculty of Agriculture, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan., Monden Y; Graduate School of Environmental Life, Natural Science and Technology, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan., Kato K; Graduate School of Environmental Life, Natural Science and Technology, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan., Nishida H; Graduate School of Environmental Life, Natural Science and Technology, Okayama University, 1-1-1 Tsushima-Naka, Kita-Ku, Okayama City, Okayama, 700-8530, Japan. hnishida@okayama-u.ac.jp. |
