SUGAR-STARCH TRANSFORMATIONS IN PEAS - RELATION BETWEEN CHANGES IN GLUCOSE, FRUCTOSE, GALACTOSE, SUCROSE, AND STACHYOSE, AND FORMATION OF STARCH IN PEAS

被引：13

作者：

SHALLENBERGER, R

MOYER, JC

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1961年 / 9卷 / 02期

关键词：

D O I：

10.1021/jf60114a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：137 / &

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