Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat.

Autor: Geisslitz, Sabrina1 (AUTHOR), America, Antoine H. P.2 (AUTHOR), Scherf, Katharina Anne1,3 (AUTHOR) katharina.scherf@kit.edu
Zdroj: Analytical & Bioanalytical Chemistry. Feb2020, Vol. 412 Issue 6, p1277-1289. 13p.
Databáze: Academic Search Ultimate
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