Does microwaving or freezing reduce the losses of non-structural carbohydrates during plant sample processing?

被引：0
作者：
Frida I. Piper
Andrea Reyes
机构：
[1] Centro de Investigación en Ecosistemas de la Patagonia (CIEP),
来源：
Annals of Forest Science | 2020年 / 77卷
关键词：
Functional traits; Starch hydrolysis; Microwave; Respiration; Starch; Sugars;
D O I：
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