FRACTIONATION AND COMPARISON OF PUROTHIONIN AND GLOBULIN COMPONENTS OF WHEAT

被引：60

作者：

REDMAN, DG

FISHER, N

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740191109

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：651 / &

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