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Updated: Jul 21, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

トウモロコシの無酸素タンパク質

M M Sachs, M Freeling, R Okimoto

    Cell
    |July 1, 1980
    PubMed
    まとめ

    無酸素状態にあるトウモロコシの根は,正常なタンパク質合成を停止し,新しい無酸素ポリペプチド (ANP) を優先します. アルコール脱水素酶を含むこれらのANPは支配的になり,洪水への適応を示唆する.

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    Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.09:21

    Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

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