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Valencia1 Seed Health Collection
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Reduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis
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Reduction of disulphide bonds at acid pH and quantitative estimation of prolamins from rye, wheat and barley following separation by electrophoresis
Caldwell, K.A.
International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
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