Ryoshuke Kato, M. Kazami, Osamu Tokumoto, T. Noguchi, K. Takano
{"title":"The Effect of Protein Disulfide Isomerase Expression and Activity on Disulfide Bond Formation in Wheat Grains during Ripening","authors":"Ryoshuke Kato, M. Kazami, Osamu Tokumoto, T. Noguchi, K. Takano","doi":"10.5891/jafps.42.207","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"96 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Preservation Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5891/jafps.42.207","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}