Solid state 13C NMR studies of wheat high molecular weight subunits

被引：2

作者：

Gil, AM ^{[1
]}

Alberti, E ^{[1
]}

Naitô, A ^{[1
]}

Okuda, K ^{[1
]}

Saitô, H ^{[1
]}

Tatham, AS ^{[1
]}

Gilbert, S ^{[1
]}

机构：

[1] Univ Aveiro, Dept Chem, P-3800 Aveiro, Portugal

来源：

ADVANCES IN MAGNETIC RESONANCE IN FOOD SCIENCE | 1999年 / 231期

关键词：

D O I：

10.1533/9781845698133.3.126

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：126 / 134

页数：9

共 12 条

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[3] 2-A
[4] Gil AM, 1997, MAGN RESON CHEM, V35, pS101, DOI 10.1002/(SICI)1097-458X(199712)35:13<S101::AID-OMR191>3.0.CO
[5] 2-U
[6] NAITO A, 1997, P INT C MAGN RES OTH
[7] IDENTIFICATION OF A HIGH-MOLECULAR-WEIGHT SUBUNIT OF GLUTENIN WHOSE PRESENCE CORRELATES WITH BREAD-MAKING QUALITY IN WHEATS OF RELATED PEDIGREE
PAYNE, PI
CORFIELD, KG
BLACKMAN, JA
[J]. THEORETICAL AND APPLIED GENETICS, 1979, 55 (3-4) : 153 - 159
[8] THE CLASSIFICATION AND NOMENCLATURE OF WHEAT GLUTEN PROTEINS - A REASSESSMENT
SHEWRY, PR
TATHAM, AS
FORDE, J
KREIS, M
MIFLIN, BJ
[J]. JOURNAL OF CEREAL SCIENCE, 1986, 4 (02) : 97 - 106
[9] SHEWRY PR, 1994, PROG BIOPHYS MOL BIO, V61, P37
[10] SHEWRY PR, 1984, BIOCHIM BIOPHYS ACTA, V23, P788