Sugar-Starch Transformation in Peas, Relation between Changes in Glucose, Fructose, Galactose, Sucrose, and Stachyose, and the Formation of Starch in Peas

Autor:	J. C. Moyer, R. S. Shallenberger
Rok vydání:	1961
Předmět:	chemistry.chemical_compound Transformation (genetics) Sucrose chemistry Biochemistry Amylose Starch Galactose Fructose General Chemistry General Agricultural and Biological Sciences Sugar Stachyose
Zdroj:	Journal of Agricultural and Food Chemistry. 9:137-140
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf60114a014
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::53cd29a89ba48fcd7f575dee285141c6 https://doi.org/10.1021/jf60114a014 Zobrazit plný text záznamu