Characterization of a Low-Molecular-Weight Glutenin Subunit Gene from Bread Wheat and the Corresponding Protein That Represents a Major Subunit of the Glutenin Polymer

Lignende værker

• An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm
  af: Egidi, Eleonora, et al.
  Udgivet: (2014)
• Increasing the amylose content of durum wheat through silencing of the SBEIIa genes
  af: Sestili, Francesco, et al.
  Udgivet: (2010)
• Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins
  af: Francesco Camerlengo, et al.
  Udgivet: (2017-12-01)
• Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins
  af: Camerlengo, Francesco, et al.
  Udgivet: (2017)
• ALLELE FREQUENCY OF GLUTENIN SUBUNITS AND GLU-1 QUALITY SCORES IN SOME TURKISH BREAD WHEAT LANDRACES
  af: Ridvan Temızgul, et al.
  Udgivet: (2020-04-01)