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[Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].

作者信息

Iskierko J, Górski A

出版信息

Ann Univ Mariae Curie Sklodowska Med. 1980;35:179-86.

PMID:7349066
Abstract
摘要

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