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Improved understanding of rice amylose biosynthesis from advanced starch structural characterization
BACKGROUND: It has been shown from the chain length distributions (CLDs) that amylose chains can be divided into at least two groups: long and short amylose chains. These molecular structures influence some functional properties of starch, such as digestibility and mouth-feel. GBSSI is the key enzym...
Gardado en:
| Publicado en: | Rice (N Y) |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer US
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4469591/ https://ncbi.nlm.nih.gov/pubmed/26082161 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12284-015-0055-4 |
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