WHEAT GLUTEN ELASTICITY - A SIMILAR MOLECULAR-BASIS TO ELASTIN

被引：89

作者：

TATHAM, AS

SHEWRY, PR

MIFLIN, BJ

机构：

来源：

FEBS LETTERS | 1984年 / 177卷 / 02期

关键词：

D O I：

10.1016/0014-5793(84)81284-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：205 / 208

页数：4

共 24 条

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