CHANGES IN LEVELS OF PROTEOLYTIC-ENZYMES FROM HARD RED SPRING WHEAT DURING GROWTH AN MATURATION

被引：0

作者：

KRUGER, JE ^{[1
]}

机构：

[1] CANADIAN GRAIN COMM,GRAIN RES LAB,WINNIPEG,MANITOBA,CANADA

来源：

CEREAL CHEMISTRY | 1973年 / 50卷 / 01期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：122 / 131

页数：10

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