文献
J-GLOBAL ID:201802234127496607
整理番号:18A0146076
発芽中のダイズ(Glycine maxL.)におけるγ-アミノ酪酸の蓄積機構【Powered by NICT】
Accumulating mechanism of γ-aminobutyric acid in soybean (Glycine max L.) during germination
著者 (9件):
Luo Xu
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Yan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Li Qianqian
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Donghui
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Xing Cencan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Zhang Lijing
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Xu Teng
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Fang Fang
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Fengzhong
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
1
ページ:
106-111
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)