Effect of Environmental Stress during Grain Filling on the Soluble Proteome of Wheat (Triticum aestivum) Dough Liquor-Reference-Cited by-同舟云学术

Effect of Environmental Stress during Grain Filling on the Soluble Proteome of Wheat (Triticum aestivum) Dough Liquor

Published:2008-06-14 Issue:13 Volume:56 Page:5386-5393
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sancho Ana I.¹,Gillabert Muriel¹,Tapp Henri¹,Shewry Peter R.¹,Skeggs Peter K.¹,Mills E. N. Clare¹

Affiliation:

1. Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, United Kingdom, Rothamsted Research, Harpenden, Herts AL5 2JQ, United Kindgom, and RHM Technology, Lincoln Road, Bucks HP12 3QR, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800209b

Reference31 articles.

1. Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease

2. BIOTECHNOLOGY OF PLANT OSMOTIC STRESS TOLERANCE PHYSIOLOGICAL AND MOLECULAR CONSIDERATIONS

3. Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat

4. Cell Signaling during Cold, Drought, and Salt Stress

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