CHANGES IN PEROXIDASE-ACTIVITY AND PEROXIDASE ISOENZYME PATTERNS OF WHEAT DURING KERNEL GROWTH AND MATURATION

被引：0

作者：

KRUGER, JE ^{[1
]}

LABERGE, DE ^{[1
]}

机构：

[1] CANADIAN GRAIN COMM,GRAIN RES LAB,WINNIPEG R3C 3G9,MANITOBA,CANADA

来源：

CEREAL CHEMISTRY | 1974年 / 51卷 / 03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：345 / 354

页数：10

共 50 条

[1] PEROXIDASE-ACTIVITY AND ISOENZYME PATTERNS IN WHEAT DURING ONTOGENESIS
BARTOSOVA, H
MACHACKOVA, I
ZMRHAL, Z
BIOLOGIA PLANTARUM, 1982, 24 (03) : 188 - 194
[2] CHANGES IN PEROXIDASE-ACTIVITY AND PEROXIDASE ISOENZYMES OF WHEAT DURING GERMINATION
KRUGER, JE
LABERGE, DE
CEREAL CHEMISTRY, 1974, 51 (05) : 578 - 585
[3] CHANGES IN BARLEY PEROXIDASE-ACTIVITY DURING KERNEL DEVELOPMENT
LABERGE, DE
KRUGER, JE
CEREAL CHEMISTRY, 1976, 53 (05) : 762 - 767
[4] CHANGES IN PEROXIDASE ISOENZYME PATTERNS OF WHEAT DURING RIPENING AND STORAGE
NADUDVARIMARKUS, V
PARKANYGYARFAS, A
VAMOSVIGYAZO, L
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 178 (01): : 15 - 16
[5] A COMPARATIVE-STUDY OF THE CHANGES OF PEROXIDASE PATTERNS DURING WHEAT, RYE, AND TRITICALE KERNEL MATURATION
ASINS, MJ
BENITO, C
DELAVEGA, MP
CANADIAN JOURNAL OF BOTANY-REVUE CANADIENNE DE BOTANIQUE, 1983, 61 (03): : 825 - 829
[6] PEROXIDASE-ACTIVITY AND PEROXIDASE ISOENZYME PATTERNS OF TISSUE-CULTURES OF DIGITALIS LANATA AND DIGITALIS PURPUREA
KARTNIG, T
SCHLAGINTWEIT, W
PLANTA MEDICA, 1983, 47 (04) : 249 - 251
[7] CHANGES AND CHROMOSOMAL LOCATION OF PEROXIDASE ISOZYMES DURING HEXAPLOID WHEAT KERNEL MATURATION
ASINS, MJ
BENITO, C
DELAVEGA, MP
ZEITSCHRIFT FUR PFLANZENZUCHTUNG-JOURNAL OF PLANT BREEDING, 1982, 89 (02): : 121 - 129
[8] CHANGES IN PEROXIDASE-ACTIVITY AND IN PEROXIDASE ISOZYMES IN CARROT CALLUS
WAKAMATSU, K
TAKAHAMA, U
PHYSIOLOGIA PLANTARUM, 1993, 88 (01) : 167 - 171
[9] PEROXIDASE-ACTIVITY
GORIUS, JB
DREYFUS, B
SULTAN, C
BLOOD, 1973, 42 (04) : 659 - 659
[10] CHANGES IN PEROXIDASE-ACTIVITY OF BROCCOLI DURING PROCESSING AND FROZEN STORAGE
KAMPIS, A
BARTUCZKOVACS, O
HOSCHKE, A
VAMOSVIGYAZO, L
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1984, 17 (05): : 293 - 295

← 1 2 3 4 5 →