SUSCEPTIBILITY OF PHYTOPATHOGENIC BACTERIA TO WHEAT PUROTHIONINS IN-VITRO

[1] Balls A. K., 1942, CEREAL CHEM, V19, P279

[2] PUROTHIONINS IN AEGILOPS-TRITICUM SPP [J]. EXPERIENTIA, 1969, 25 (10): : 1110 - +

[3] Coulson E. J., 1942, CEREAL CHEM, V19, P301

[4] FISHER N, 1968, CEREAL CHEM, V45, P48

[5] GARCIA-OLMEDO F, 1968, Anales Instituto Nacional de Investigaciones Agronomicas (Madrid), V17, P433

[6] KORZYBSKI T, 1967, ANTIBIOTICS, P1438

[7] NIMMO CC, 1968, CEREAL CHEM, V45, P28

[8] NOBLE M, 1971, DISEASES CROP PLANTS, P24

[9] FRACTIONATION AND COMPARISON OF PUROTHIONIN AND GLOBULIN COMPONENTS OF WHEAT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (11) : 651 - &

[10] PUROTHIONIN ANALOGUES FROM BARLEY FLOUR [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (07) : 427 - &

[1] Balls A. K., 1942, CEREAL CHEM, V19, P279

[2] PUROTHIONINS IN AEGILOPS-TRITICUM SPP [J]. EXPERIENTIA, 1969, 25 (10): : 1110 - +

[3] Coulson E. J., 1942, CEREAL CHEM, V19, P301

[4] FISHER N, 1968, CEREAL CHEM, V45, P48

[5] GARCIA-OLMEDO F, 1968, Anales Instituto Nacional de Investigaciones Agronomicas (Madrid), V17, P433

[6] KORZYBSKI T, 1967, ANTIBIOTICS, P1438

[7] NIMMO CC, 1968, CEREAL CHEM, V45, P28

[8] NOBLE M, 1971, DISEASES CROP PLANTS, P24

[9] FRACTIONATION AND COMPARISON OF PUROTHIONIN AND GLOBULIN COMPONENTS OF WHEAT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (11) : 651 - &

[10] PUROTHIONIN ANALOGUES FROM BARLEY FLOUR [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (07) : 427 - &