Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics Journal Articles Refereed uri icon

Overview

Published in

  • Food Chemistry

Time

Date/time value

  • 2015

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.foodchem.2014.07.044

Additional Document Info

Parent Title

  • FOOD CHEMISTRY

Volume

  • 170

Publisher

  • Elsevier