Physiology of bengal gram seed. II.— Changes in phosphorus compounds during ripening of the seed
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
1. Changes in the chemical composition of the seed parts during ripening of Bengal gram (Cicer arietinum L.) seed
2. CHANGES ACCOMPANYING FRUIT DEVELOPMENT IN THE GARDEN PEA
3. Sugar and Water in Ripening Peas (Pisuni sativurn L)
4. Protein synthesis in ripening pea seeds. 3. Study of the pods
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