PROTEIN MODIFICATION AND UTILIZATION OF STARCH IN SOYBEAN (GLYCINE-MAX L MERR) SEED MATURATION

被引：11

作者：

ADAMS, CA ^{[1
]}

NORBY, SW ^{[1
]}

RINNE, RW ^{[1
]}

机构：

[1] UNIV ILLINOIS,USDA SEA,URBANA,IL 61801

来源：

JOURNAL OF EXPERIMENTAL BOTANY | 1982年 / 33卷 / 133期

关键词：

D O I：

10.1093/jxb/33.2.279

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：279 / 287

页数：9

共 20 条

[1] SEED MATURATION IN SOYBEANS (GLYCINE-MAX L MERR) IS INDEPENDENT OF SEED MASS AND OF THE PARENT PLANT, YET IS NECESSARY FOR PRODUCTION OF VIABLE SEEDS [J].

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[7] EFFECT OF DEHYDRATION AND REHYDRATION ON THE NITROGEN-CONTENT OF VARIOUS FRACTIONS FROM RESURRECTION PLANTS [J].

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[9] PROTEINS OF SOYBEAN SEEDS .2. ACCUMULATION OF MAJOR PROTEIN COMPONENTS DURING SEED DEVELOPMENT AND MATURATION [J].

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[10] PROTEINS OF SOYBEAN SEEDS .1. ISOLATION AND CHARACTERIZATION OF MAJOR COMPONENTS [J].

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