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STRUCTURAL FEATURES OF AMYLOMAIZE STARCH .3. STRUCTURAL CHARACTERIZATION OF AMYLOPECTIN AND INTERMEDIATE MATERIAL IN AMYLOMAIZE STARCH GRANULES

被引：66
作者：
BABA, T [1 ]
ARAI, Y [1 ]
机构：
[1] UNIV TSUKUBA, INST APPL BIOCHEM, METAB CHEM LAB, SAKURA, IBARAKI 305, JAPAN
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 07期
关键词：
D O I：
10.1080/00021369.1984.10866395
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：1763 / 1775
页数：13
相关论文
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