DEVELOPMENT AND EVALUATION OF A FREEZE-ETCH, FREEZE-FRACTURE TECHNIQUE APPLIED TO DEVELOPING WHEAT ENDOSPERM

被引：7

作者：

BECHTEL, DB ^{[1
]}

BARNETT, BD ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

AMERICAN JOURNAL OF BOTANY | 1986年 / 73卷 / 06期

关键词：

D O I：

10.2307/2444297

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：863 / 873

页数：11

共 31 条

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[2]

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GAINES, RL .

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[4] EARLY STAGES IN WHEAT ENDOSPERM FORMATION AND PROTEIN BODY INITIATION [J].

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GAINES, RL ;

POMERANZ, Y .

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[5]

BECHTEL DB, 1982, CEREAL CHEM, V59, P336

[6]

BOHLER S, 1979, FREEZE FRACTURE METH, P19

[7]

BRANTON D, 1975, SCIENCE, V190, P154

[8] DEVELOPING ENDOSPERM OF WHEAT - A STEREOLOGICAL ANALYSIS [J].

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EVERS, AD .

ANNALS OF BOTANY, 1979, 44 (06) :641-658

[9] ULTRASTRUCTURE OF DEVELOPING WHEAT ENDOSPERM [J].

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[10] ENDOSPERM MORPHOLOGY AND PROTEIN BODY FORMATION IN DEVELOPING WHEAT-GRAIN [J].

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LEE, JW ;

OBRIEN, TP ;

SMART, MG .

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