✦ LIBER ✦

Sequence complexity of messenger RNA in cotyledons of developing pea (Pisum sativum) seeds

✍ Scribed by Heather Morton; I.Marta Evans; John A. Gatehouse; Donald Boulter

Publisher: Elsevier Science
Year: 1983
Tongue: English
Weight: 693 KB
Volume: 22
Category: Article
ISSN: 0031-9422
DOI: 10.1016/0031-9422(83)85002-x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Assessment of nutritional compounds and

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

✍ Concepción Vidal-Valverde; Juana Frias; Amelia Hernández; Pedro J Martín-Alvarez 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 146 KB

Immunocytochemistry of pea root lectin i

Immunocytochemistry of pea root lectin in developing root hairs of Pisum Sativum L.

✍ L.Goosen-de Roo; A.A. Bominaar; C.L. Diaz 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 179 KB

Gibberellin A12 and gibberellin A12-7-al

Gibberellin A12 and gibberellin A12-7-aldehyde as endogenous compounds in developing seeds of Pisum sativum

✍ Yu-Xian Zhu; Peter J. Davies; Anna Halinska 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 430 KB

The Variation in Content and Changes dur

The Variation in Content and Changes during Development of Soyasaponin I in Dehulled Swedish Peas (Pisum sativum L)

✍ Daveby, Y Dandanell; Åman, P; Betz, J M; Musser, S M; Obermeyer, W R 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB 👁 1 views

The variation in content and changes during development of soyasaponin I in dehulled Swedish peas (Pisum sativum L) were investigated. The content of soyasaponin I in 40 dehulled pea samples ranged from 0É82 to 2É5 g kg~1 with a mean of 1É5 g kg~1. No signiÐcant di †erences in soyasaponin content we

Relationship between proportion and comp

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

✍ Sei Joon Park; Tae Wan Kim; Byung-Kee Baik 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 205 KB

Constitution of leguminous seeds: VII.—E

Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion

✍ T. M. Rosenbaum; B. E. Baker 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 571 KB

Cooking tests (single pea puncture), phytic acid analyses, water absorption and 45Ca diffusion experiments have been performed on individual peas selected from two samples of field peas (Pisum sativum L.). One sample (Avion brand) was judged by the supplier to have good cooking qualities and the oth