Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization-Reference-Cited by-同舟云学术

Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization

Author:

Zörb Christian¹,Steinfurth Dorothee¹,Seling Simone²,LangenkÄmper Georg²,Koehler Peter³,Wieser Herbert³,Lindhauer Meinolf G.²,Mühling Karl H.¹

Affiliation:

1. Institute of Plant Nutrition and Soil Science, Christian Albrechts University Kiel, Hermann-Rodewald-Strasse 2, D-24118 Kiel, Germany

2. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Schützenberg 12, D-32756 Detmold, Germany

3. German Research Center of Food Chemistry for Cereal Grain Research, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference40 articles.

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