Differences in Amylopectin Structure Between Two Rice Varieties in Relation to the Effects of Temperature During Grain-Filling-Reference-Cited by-同舟云学术

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Differences in Amylopectin Structure Between Two Rice Varieties in Relation to the Effects of Temperature During Grain-Filling

Published:1999-03 Issue:2-3 Volume:51 Page:58-62
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

Umemoto Takayuki,Terashima Kazuo,Nakamura Yasunori,Satoh Hikaru

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Cited by 118 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Strategies for starch customization: Agricultural modification;Carbohydrate Polymers;2023-12

5. Exploring the roles of amylopectin in starch modification with Limosilactobacillus reuteri 121 4,6-α-glucanotransferase via developed methods;International Journal of Biological Macromolecules;2023-07

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