RP-HPLC determination of the SDS-unextractable protein fraction composition during ripening period for the common wheat cultivar soissons

Journal of the Science of Food and Agriculture

Volumn 73, Issue 4, 1997, Pages 477-484

  El Haddad, L ^a   Aussenac, T ^a   Fabre, J L ^a   Sarrafi, A ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

HMW glutenin subunits; ripening period; RP HPLC; SDS unextractable protein; wheat

Indexed keywords

EID: 0030931006     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199704)73:4<477::AID-JSFA756>3.0.CO;2-0     Document Type: Article

References (19)

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