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Keyword [taro]
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1. Study On Construction Micropropagation System Of Virus-free Taro(Colocasia Esculenta L.) And On Sugar-free Tissue Culture
2. Studies On Ethnobotany And Molecular Appraise Of Genetic Diversity Of Taro (Colocasia Esculenta)
3. Comparision Study On The Characters Of Growth And Relative Physiology Of Virus-Eliminated Plants From Tissue Culture And Its Progenies Of Lipu Taro (Colocasia Esculenta Schoff)
4. Analysis Of Genetic Diversity In Taro (Colocasia Esculenta) Using RAPD Markers
5. Effect Of N,P,K Fertilizer On Growth And Physiological Characteristics Of Taro
6. Studies On Meristem-tip Culture And Virus Elimination Of Taro (Colocasia Esculenta (L.) Schott)
7. Effect Of Fertilizer Combination On Yield And Quality Of Taro
8. A Study On Taro's Non-polluted Standardization Production Skills Application And Industrialization Development
9. The Preliminary Research On Establishment Of Virus-Elimination And Rapid Propagation Of Taro (Colocasia Esculenta Schott.)
10. Study On The High Efficient Propagation Techniques For Changting Taro
11. Characterization Of A Novel Badnavirus Infecting Taro Grown In China By Deep Sequencing
12. Identification And Molecular Characterization Of Pathogenic Viruses Infecting Taro
13. Accumulation Of Heavy Metals In Taro(Colocasia Esculenta (L.)Schoot) And Water Bamboo(Zizania Latifolia (Griseb.) Stapf)&the Risk Assessment Of Their Residues In The Main Production Areas
14. The Detection And The Molecular And Biological Characteristics Of Two Viruses Infecting Taro
15. Study On Growth Simulation And Volatile Component Analysis In Areca Taro
16. Study On The Establishment Of Rapid Propagation System In Vitro And Polyploid Induction Of Jinxiu Taro
17. The Establishment Of Plant Virus-Elimination And Micropropagation In Taro ’Hongxiang’
18. Seedling Technique And Early Maturity And High Yield Cultivation Technique Of Taro
19. Rules Of Absorption And Fertilizing Technique Of N, P, K In Taro
20. Effects Of Drought Stress On Starch Quality And Physiological Characteristics In Canna
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