Properties of allantoinase from whole developing fruits of french bean, Phaseolus vulgaris L
Guardado en:
Publicado en: | Australian journal of plant physiology |
---|---|
Autor principal: | WELLS, Xanthe E. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Australian journal of plant physiology v. 19, no. 3 (1992), p. 201-211 |
Materias: | |
Publicación relacionada: | Contenido en:
Australian journal of plant physiology |
Ejemplares similares
-
Amylase inhibitors in Phaseolus vulgaris beans
por: LAJOLO, Franco M. -
Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)
por: Balandrán-Quintana, R. -
Substrate utilization by grape N-Carbamoylputrescine Amidohydrolase the final enzyme in putrescine biosynthesis
por: Mendum, M. L. -
Antioxidant potential of pea beans (Phaseolus vulgaris L.)
por: Madhujith, Terrence -
Removal of antinutritional factors from bean (Phaseolus vulgaris L.) seeds
por: Bollini, Roberto