Optimized qualitative and quantitative methods for barley viability testing using triphenyl tetrazolium chloride staining
Author:
Affiliation:
1. State Key Laboratory of Biological Fermentation Engineering of Beer Tsingtao Brewery Co., Ltd. Qingdao China
2. Food Safety Laboratory Ocean University of China Qingdao China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10141
Reference23 articles.
1. Progress in Brewing Science and Beer Production
2. TETRAZOLIUM CHLORIDE AS A TEST REAGENT FOR FREEZING INJURY OF SEED CORN
3. Barley for food: Characteristics, improvement, and renewed interest
4. Proteome-wide characterization of sugarbeet seed vigor and its tissue specific expression
5. Barley germination: Spatio-temporal considerations for designing and interpreting ‘omics’ experiments
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