The variety is a line type of wheat used in scientific work as a genotype for studying root system structure and the composition of high-molecular-weight glutenin subunits.
In European scientific publications, the variety is considered in the context of comparative studies, where it is noted for the stability of its protein content and yield indicators.
Sources4
Loading…
Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources