ENZYMIC PROPERTIES OF AMYLOPLASTS FORM SUSPENSION-CULTURES OF SOYBEAN

被引：140
作者：
MACDONALD, FD [1 ]
APREES, T [1 ]
机构：
[1] UNIV CAMBRIDGE, SCH BOT, CAMBRIDGE CB2 3EA, ENGLAND
来源：
BIOCHIMICA ET BIOPHYSICA ACTA | 1983年 / 755卷 / 01期
关键词：
D O I：
10.1016/0304-4165(83)90276-3
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：81 / 89
页数：9
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