The metabolic characteristics of the proteins in Canadian hulless barley: comparison of the zero-amylose waxy, waxy, and high-amylose cultivars with the normal starch cultivar

被引：0
|
作者：
Damiran, D. [1 ]
Yang, L. [1 ]
Yu, P. [1 ]
机构：
[1] Univ Saskatchewan, Coll Agr & Bioresources, Saskatoon, SK S7N 5A8, Canada
来源：
AMINO ACIDS | 2011年 / 41卷
关键词：
Hulless barley; Protein evaluation; Starch structure; Protein metabolic characteristic;
D O I：
暂无
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：S60 / S60
页数：1
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