WHEAT DURING MATURATION - ANALYSIS OF GLIADINS AND GLUTENINS BY RP-HPLC

被引：9
|
作者：
SEILMEIER, W
WIESER, H
BELITZ, HD
机构：
[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,DEUTSCHE FORSCHUNG ANSTALT LEBENSMITTELCHEM,W-8046 GARCHING,GERMANY
[2] KURT HESS INST MEHL & EIWEISS FORSCHUNG,W-8046 GARCHING,GERMANY
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 02期
关键词：
D O I：
10.1007/BF01202632
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：99 / 103
页数：5
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