Protein modification by Amadori and Maillard reactions during seed storage: Roles of sugar hydrolysis and lipid peroxidation

Journal of Experimental Botany

Volumn 51, Issue 348, 2000, Pages 1221-1228

  Murthy, U M Narayana ^a   Sun, Wendell Q ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Amadori reactions; Lipid peroxidation; Maillard reactions; Seed ageing; Seed deterioration; Seed longevity; Sugar hydrolysis; Vigna radiata

Indexed keywords

VIGNA RADIATA;

EID: 0033930420     PISSN: 00220957     EISSN: None     Source Type: Journal    
DOI: 10.1093/jexbot/51.348.1221     Document Type: Article

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