Cracking the Wheat Code  

作　　者：Zhang Lijuan 

机构地区：[1]China Report magazine

出　　处：《Beijing Review》2017年第47期26-27,共2页北京周报（英文版）

摘　　要：Chinese people have a long history of growing wheat, and cooked wheat- based foods are enjoyed by people nationwide. Which kind of-noodies taste best？ Which kind of steamed buns are sweet and chewy？ These are questions that con- cern every ordinary Chinese family, and He Zhonghu, a research fellow at the Institute of Crop Sciences of the Chinese Academy of Agricultural Sciences （CAAS） and Director of the National Wheat Improvement Center, who was also a delegate to the 19th National Congress of the Communist Party of China held in October in Beijinp~ seems the most appropriate person to answer them.An agriculturist helps farmers increase both production and income By Zhang Lijuan Chinese people have a long history of growing wheat,and cooked wheatbased foods are enjoyed by people nationwide.Which kind of noodles taste best?Which kind of steamed buns are sweet and chewy?These are questions that concern every ordinary Chinese family,and He Zhonghu,a research fellow at the

关 键 词：小麦改良 欧洲核子研究中心 中国农业科学院 密码 破解 科学研究所 中国共产党 CAAS 

分 类 号：S512.1[农业科学—作物学]