بررسی تنوع ژنتیکی و روابط بین صفات زراعی در لاینهای عدس

Introduction Food legumes with high amounts of protein are known as the second largest source of human food. Lentil (Lens culinaris Medik.) have large amounts of protein (28%), micronutrients and vitamins in its seeds and is one of the beans in the world that is highly consumed in human diets. Also,... View More