CHANGES IN ESSENTIAL AMINO-ACID CONTENT DURING WHEAT RIPENING

被引：2

|

作者：

HORVATIC, M

GRUNER, M

VAJIC, B

机构：

来源：

QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION | 1977年 / 27卷 / 02期

关键词：

D O I：

10.1007/BF01092358

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

收藏

页码：177 / 185

页数：9

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