ENZYMIC PROPERTIES OF AMYLOPLASTS FORM SUSPENSION-CULTURES OF SOYBEAN

被引：140

作者：

MACDONALD, FD ^{[1
]}

APREES, T ^{[1
]}

机构：

[1] UNIV CAMBRIDGE, SCH BOT, CAMBRIDGE CB2 3EA, ENGLAND

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1983年 / 755卷 / 01期

关键词：

D O I：

10.1016/0304-4165(83)90276-3

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

页码：81 / 89

页数：9

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