小麦籽粒成熟过程中蛋白质二硫异构酶表达和活性对二硫键形成的影响

{"title":"小麦籽粒成熟过程中蛋白质二硫异构酶表达和活性对二硫键形成的影响","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":"{\"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}","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}