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Artykuły w czasopismach na temat "Sucrose Storage"
Madritsch, Silvia, Svenja Bomers, Alexandra Posekany, Agnes Burg, Rebekka Birke, Florian Emerstorfer, Reinhard Turetschek, Sandra Otte, Herbert Eigner i Eva M. Sehr. "Integrative transcriptomics reveals genotypic impact on sugar beet storability". Plant Molecular Biology 104, nr 4-5 (4.08.2020): 359–78. http://dx.doi.org/10.1007/s11103-020-01041-8.
Pełny tekst źródłaRosche, Elke G., Daniel Blackmore, Christina E. Offler i John W. Patrick. "Increased capacity for sucrose uptake leads to earlier onset of protein accumulation in developing pea seeds". Functional Plant Biology 32, nr 11 (2005): 997. http://dx.doi.org/10.1071/fp05127.
Pełny tekst źródłaGąsecka, Monika, Jerzy Stachowiak, Włodzimierz Krzesiński, Mikołaj Knaflewski i Piotr Goliński. "Changes in Glucose, Fructose and Sucrose Contents in Storage Roots of Asparagus During Vegetation Period". Vegetable Crops Research Bulletin 69, nr 1 (1.01.2008): 145–54. http://dx.doi.org/10.2478/v10032-008-0029-9.
Pełny tekst źródłaLee, Pui-Yuei, Yien-Ping Wong, Shuhaidah Othman i Hui-Yee Chee. "Room-temperature stable loop-mediated isothermal amplification (LAMP) reagents to detect leptospiral DNA". Asian Biomedicine 15, nr 4 (1.08.2021): 183–89. http://dx.doi.org/10.2478/abm-2021-0023.
Pełny tekst źródłaCampbell, L. G., i K. L. Klotz. "Characterizing sugarbeet varieties for postharvest storage losses is complicated by environmental effects and genotype × environment interactions". Canadian Journal of Plant Science 87, nr 1 (1.01.2007): 121–27. http://dx.doi.org/10.4141/p06-085.
Pełny tekst źródłaWeber, Hans, Ute Heim, Sabine Golombek, Ljudmilla Borisjuk i Ulrich Wobus. "Assimilate uptake and the regulation of seed development". Seed Science Research 8, nr 3 (wrzesień 1998): 331–46. http://dx.doi.org/10.1017/s0960258500004268.
Pełny tekst źródłaAlmeida, Elka Fabiana Aparecida, Patrícia Duarte de Oliveira Paiva, Luiz Carlos de Oliveira Lima, Franklin Cordeiro Silva, Juliana Fonseca i Denismar Alves Nogueira. "Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions". Ciência e Agrotecnologia 35, nr 4 (sierpień 2011): 657–63. http://dx.doi.org/10.1590/s1413-70542011000400003.
Pełny tekst źródłaLa Bonte, Don R., David H. Picha i Hester A. Johnson. "Carbohydrate-Related Changes in Sweetpotato Storage Roots during Development". Journal of the American Society for Horticultural Science 125, nr 2 (marzec 2000): 200–204. http://dx.doi.org/10.21273/jashs.125.2.200.
Pełny tekst źródłaSimmons, Donna M. "Cryoprotectant Tissue Storage Solutions: Stability at Lower Temperatures, Longer Storage Times, More Versatile Usage". Microscopy Today 8, nr 3 (kwiecień 2000): 28. http://dx.doi.org/10.1017/s155192950006106x.
Pełny tekst źródłaBowtell, J. L., K. Gelly, M. L. Jackman, A. Patel, M. Simeoni i M. J. Rennie. "Effect of different carbohydrate drinks on whole body carbohydrate storage after exhaustive exercise". Journal of Applied Physiology 88, nr 5 (1.05.2000): 1529–36. http://dx.doi.org/10.1152/jappl.2000.88.5.1529.
Pełny tekst źródłaRozprawy doktorskie na temat "Sucrose Storage"
Perry, C. A. "Osmotic factors affecting sucrose storage and mobilisation in storage roots of Beta vulgaris L". Thesis, University of Southampton, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.371151.
Pełny tekst źródłaHawker, John Seth. "Sucrose and starch metabolism in leaves, storage organs and developing fruits of higher plants". Title page, contents and summary only, 1988. http://web4.library.adelaide.edu.au/theses/09SD/09sdh392.pdf.
Pełny tekst źródłaRoss, Heather A. "Sucrose metabolism in storage organs of Solanum tuberosum L., Vicia Faba L., and Beta vulgaris L". Thesis, University of St Andrews, 1994. http://hdl.handle.net/10023/14475.
Pełny tekst źródłaSchoug, Åsa. "A dry phase of life : freeze-drying and storage stability of Lactobacillus coryniformis Si3 in sucrose-based formulations /". Uppsala : Swedish University of Agricultural Sciences, 2009. http://diss-epsilon.slu.se/archive/00002000/01/Schoug_a_20090507.pdf.
Pełny tekst źródłaMüller, Lukas [Verfasser], i Andreas P. M. [Gutachter] Weber. "The sucrose storage metabolism regulates carbohydrate supply and growth independently from the circadian clock in barley / Lukas Müller ; Gutachter: Andreas P. M. Weber". Düsseldorf : Universitäts- und Landesbibliothek der Heinrich-Heine-Universität Düsseldorf, 2018. http://d-nb.info/1154587681/34.
Pełny tekst źródłaAbdussamad, Abdussamad Muhammad [Verfasser], Matthias [Akademischer Betreuer] Gauly, Wolfgang [Akademischer Betreuer] Holtz i Christoph [Akademischer Betreuer] Knorr. "Attempts to promote the use of cryopreserved bovine semen: Effect of prostaglandin F2-alpha, sucrose and short-term dry ice storage / Abdussamad Muhammad Abdussamad. Gutachter: Wolfgang Holtz ; Christoph Knorr. Betreuer: Matthias Gauly". Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2014. http://d-nb.info/1046217348/34.
Pełny tekst źródłaAgopian, Roberta Ghedini Der. "Ocorrência e biossíntese de frutooligossacarídeos em banana". Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-19012015-141126/.
Pełny tekst źródłaBanana has been currently indicated as a good source of fructooligosaccharides (FOS), which are considered to be functional components of foods. However, significant differences in their amounts in bananas have been observed in the literature. So, a part of this work aims to identify and quantify FOS during ripening in different banana cultivars belonging to the most common genomic groups cultivated in Brazil. Considering that these differences can be due to cultivar, stage of ripening, and the methodologies used for FOS analyses, sugar contents were analyzed by high performance anion exchange chromatography pulsed amperiometric detection (HPAEC-PAD) and gas chromatography- mass spectrometry (GC-MS). An initial screening of eight cultivars in a full-ripe stage showed that 1-Kestose, the first member of the FOS series (amounts between 297 and 1600 µg/g of D.M), was accumulated in all of them. Nystose, the second member, was detected only in Prata cultivar. Five of the cultivars were analyzed during ripening, and a strong correlation could be established with a specific sucrose level (~200 mg/g of D.M.), which seems to trigger the synthesis of 1-Kestose. In a second part of this work, the levels of sucrose and total-FOS were quantified in different phases of banana Prata ripening stored at ambient and low temperature. The supposed enzymes involved in their synthesis were also evaluated. To explore the possibility that invertase could be responsible for the fructosyltransferase activity in banana, we measured the effect of the inhibitor Pyridoxal HCl, the level of substrate concentration on both hydrolyze and transglycosylase activity in the same protein extract and the effect of time on kinetic study of the enzyme. The cold temperature delayed all the analyzed events for 15 days and sucrose levels increased low, but constantly, while banana were stored at low temperature and had a burst when it increased. Total-FOS were detected in the first days after harvest, while 1-kestose remained undetectable until the sucrose levels were around 200 mg.g (dry weight), in both groups. Total-FOS and sucrose levels were higher in banana stored at low temperature than in control. In both samples total-FOS levels were higher than 1-kestose. The carbohydrate profiles by HPLC and TLC suggest the presence of neokestose, 6-kestose and bifurcose. The enzyme supposed to be responsible for the transglycosilation activity in banana, seems to be an invertase. However, the higher sucrose levels found in banana stored at low temperature could be result of several changes in biosynthetic and degradative enzymes, such sucrose-synthase, sucrose-phosphate-synthase, invertase and others, once that sucrose plays a central role in a lot of direct and indirect carbohydrate pathways in banana fruits. So, in the last part of this work, we analyzed the sucrose accumulation and synthesis and activity of synthetic, hydrolytic and phosphorolytic enzymes that are important in the starch-sucrose metabolism during ripening of banana Prata stored at ambient and low temperature. The levels of starch degradation and sucrose accumulation (around 20% over) showed high levels in cold fruits as compared with control, during the ripening. The cold temperature delayed the ethylene and CO2 production, and the beginning of the starch degradation, concomitantly with a delay in the profile of α-amylase synthesis and activity. The late climateric also maintained the high synthesis and activity of SuSy during the cold storage that decreased just after ending the cold exposure. The β-amylase, phosphorylase (plastidial and citossolic forms) and the SPS enzymes showed a positive induction in the both activity and synthesis of protein during the cold storage. It could be important to the higher sugars levels showed at low temperature and that could contribute to the process of cold resistance in banana fruit.
Meziani, Smaïl. "Influence du procédé de congélation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées (type Kougelhopf)". Thesis, Vandoeuvre-les-Nancy, INPL, 2011. http://www.theses.fr/2011INPL089N/document.
Pełny tekst źródłaThe frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage
Zanão, Aline Gisele. "Caracterização da infra-estrutura de armazenagem de álcool no Brasil e análise da sua concentração na região Centro-Sul". Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/11/11132/tde-13042009-143011/.
Pełny tekst źródłaThe main objective of this work was characterize the Brazilian ethanol storage chain, focusing on the centersouth infrastructure area, looking at the static capacity and the tanks localization of the unit production, distributor and ports besides, the calculation and the concentration degree of the main sector agents in this area. To study the four biggest group Concentration Index CR4 and the Herfindahl-Hirschiman index HHI, it was used the ethanol storage capacity per unit, in a state level of details; the ethanol production in the sugar cane season 2007/2008; the individual production of the unit storage, the ports and the distributor bases. The survey realized has shown that the biggest unit concentration is located inside the Center-South area, with main focus in São Paulo state, that has the biggest number of units, the biggest ethanol production and also the biggest storage. After that, its got Minas Gerais State and Paraná state. Goiás, Mato Grosso, Mato Grosso do Sul, Espírito Santo and Rio de Janeiro have the smallest capacities. The Concentration Index CR4 for the Center-South indicated that the biggest concentration is between two biggest enterprises, and, by the time that more enterprises are included, the index rate growth is smaller, pointing to market structure where it exists a small group of leaders companies with big participation in the ethanol storage capacity. In other hand, a big group of small and medium units have smaller market participation. Specifically in São Paulo state, the Concentration Index CR4 of the sector is equivalent to half of all ethanol storage capacity of this state and is about the same companies that are included in the four biggest units of the center-south area. Related to the ethanol storage chain at the ports, the Santos port, in São Paulo State, has the biggest concentration followed by Paranaguá port, in Paraná State. The fuel distribution bases that movement ethanol has bigger concentration in São Paulo State followed by Paraná State and Rio de Janeiro State.
Cherif, Sarra. "Variation de la qualité des dattes en fonction des conditions de conservation et des traitements post-récolte Effet de la température et de la durée de conservation sur la qualité des dattes ‘Deglet Nour’ Does hydratation of ‘Deglet Nour’ date palm fruits after harvest improve their organoleptic and nutritional characteristics? European Food Research and Technology". Thesis, Avignon, 2021. http://www.theses.fr/2021AVIG0726.
Pełny tekst źródłaThe production of dates is increasing every season, causing losses especially during post-harvest handling andmarketing. Post-harvest handling plays an important role in maintaining date palm. In order to preserve organolepticand nutritional quality of date palm fruits after harvest with improving their commercial value, storage experiments andpost-harvest treatments have been assayed.The effect of different storage conditions of temperature, time and modified atmosphere, as well as the effectof heat treatment of dates, on firmness, colour, sugars, organic acids, polyphenols and cell walls and compositions havebeen studied.‘Deglet Nour’ date palm fruits of two harvest seasons (2017 and 2018) as well as common date cultivars‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’ consumed at early maturity stage (Khalal stage), were stored at -18, 0, 2 and 4°C for 3, 6 and 9 months and at 2 °C for 30 and 60 days, respectively. Mid Infrared Spectroscopy (MIR) as a nontargetedmethod allowed to highlight a year effect on 'Deglet Nour’ chemical composition and to discriminate samplesstored at 4 and 2 °C regarding to major components (moisture, sugar, organic acids...). Cell wall yields (assimilated tofiber) as well as procyanidins, accounting for 98% of total polyphenols, were stable during ‘Deglet Nour’ and ‘Arichti’cultivars storage regardless of temperature and time conditions. However, these same components were the mostaffected by storage conditions for ‘Bouhattam’ and ‘Bser Hlou’ cultivar. This latter, was the softest cultivar and themost appreciated by consumers, may be because of reducing sugars increase affecting its sweet taste. Thus, stored fruitsat -18 °C could be the solution for a long-term storage but due to its high energetic costs, 2 °C must be the optimaltemperature. Moreover, in order to valorize common dates palm and prolong their shelf life, storage time could beprolonged for ‘Arichti’ cultivar with temperature storage ptimization for ‘Bser Hlou’ and ‘Bouhattam’ cultivars.Date palm fruits mentioned above, were also stored under Modified Atmosphere packaging (MAP) at 2°Cduring 3, 6 and 9 months for ‘Deglet Nour’ and during 30 and 60 days for commons cultivars (‘Arichti’, ‘Bouhattam’and ‘Bser Hlou’). In general, differences were observed on physical and chemical parameters using different MAPstreatments for ‘Deglet Nour’date palm fruits. Dates became darke with MAPT and MAPA storage. Dates palm storedunder this latter MAP bag showed an increase on procyanidins, some cell walls compositions, fructose and citric acid.Firmness loss of this cultivar was delayed with MAPZ storage with polyphenols stability. This latter bag type conservedfirmness and colour of the three studied cultivars (‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’) were stabe with no differencecomparing to control (without MAP). Organic acids, cell walls yield and composition, polyphenols were also stableduring storage. Only sugars contents of every cultivars had different behaviour.These results showed that MAP bags had very lower benefical effects than storage time and temperature on ‘date palmquality. So, their use in date processing industries could have more costs with no apparent effects.The organoleptic and nutritional quality of ‘Deglet Nour’ date palm was also evaluated before and afterhydration treatment commonly used in date prcessing units (DPU), in order to become more commercially valued andto minimize waste generated along the date palm fruit supply chain. Hydration treatment under saturated steam at 60-62°C for 4 hours impoved date fruits texture as expected while nutritional parameters were quite stable. Mid InfraredSpectroscopy (MIR) allowed to discriminate samples from the three DPUs suggesting to be adopted in DPU as a newpredictive and no destructive technique. So, hydration treatment could be highly recommended to valorize fruit byproducts.However, it needs to be optimized for the very hard-type dates
انتاج التمور في ارتفاع مستمر من موسم الى اخر مما يجعل مراكزالفرز و التخزين تتخلص من كميات هائلة من التمور المتضررة أثناءعمليات الفرز والتسويق. هذه العمليات تلعب دورا هاما في الحفاظ على جودة التمور. ومن أجل الحفاظ على الجودة الغذائية للتمور بعد الجنيمع تحسين قيمتها التسويقية، تم القيلم بتجارب التخزين وبعض معالجات ما بعد الجني.وقد تم دراسة تأثير ظروف التخزين المختلفة من درجة الحرارة، مدة الخزن وتقنية الجو الهوائي المعدل، وكذلك تأثير معالجة التمور الجافةعلى الصلابة، اللون، السكريات، الأحماض العضوية، البوليفينول وجدران الخلايا النباتية (الالياف) ومكوناتها.تم تخزين تمور ’ دقلة النور’ لصابة 2017 و 2018 والأصناف الأخرى من التمور الأقل انتشارا مثل ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’18 درجة مائوية وفي 2 درجة مائوية لمدة - ,0 ,2 , التي تستهلك في مرحلة متقدمة من النضج (خلال)، لمدة ثلاثة، ستة وتسعة أشهر في 430 و 60 على التوالي. اثبت التحليل الطيفي بالأشعة تحت الحمراء الوسطى ان سنة الجني لها تاثير على العناصر الكيميلئية للتمور’ دقلةالنور’ وقامت بتمييز التمور المخزنة في 2 و 4 درجة مائوية بالنسبة لاهم مكوناتها (الماء، السكريات، الأحماض العضوية...). اثبت النتائجان جدران الخلايا النباتية (الالياف) وان أكبر مكونات البوليفينول (بروسيانيدين) كانت مستقرة اثناء تخزين تمور’ دقلة النور’ و ’ الارشتي’،بغض النظر عن درجة حرارة ومدة التخزين. نفس هذه العناصر كانت الأكثر تاثرا بعوامل التخزين بالنسبة لاصناف’ بو حتم’ و ’ بسرحلو’. هذا الصنف الأخير كان الأكثر ليونة مع تغير بنية جدران الخلايا على الرغم من انه أكثر صنف قابلية لدى المستهلك، من الممكنبسبب ارتفاع كمية السكريلت السريعة التي اثرت على مذاقه الحلو.فبحيث ان تخزين التمور ’ دقلة النور’ في - 18 درجة مائوية من الممكن ان يكون أحسن حل على مدى طويل، لكن نظرا لتكاليفة الطاقيةالباهضة، تخزين التمور في 2 درجة مائوية يجب ان يكون أفضل حل. بصفة عامة لم يكن هناك خسائر هامة للقيمة الغذائية بالنسبة لاصنافالتمور الاخرى اثناء التخزين، مما يجعل التمديد في مدة التخزين ممكنا بالنسبة اصنف’ الارشتي’ مع البحث عن درجة حرارة تخزين ناجعةالصنف ’ بسر حلو’ و’ بو حتم’.تم ايضا تخزين انواع التمور المذكورة اعلاه بتقنية الجو الهوائي المعدل في 2 درجة مائوية لمدة ثلاثة، ستة وتسعة أشهربالنسبة ’ لدقلةالنور’ ولمدة 30 و 60 يوم بالنسبة للاصناف الأخرى. بصفة عامة هناك اختلافات في العناصر الفيزيلئية والكيميلئية ’ لدقلة النور' المخزنةفي كل أنواع تقنيات الجو الهوائي. ' دقلة النور' المخزنة في أكياس ترندلايف و ايباك. أصبحت داكنة الون.دقلة النور المخزنة في أكياس ' سجلت ارتفاعا في مكونات جدران الخلايل, بروسيانيدين, الفروكتوز و حامض السيتريك. تخزين' دقلة النور'في أكياس زويباك اخرت في ليونتها مع استقرار في البوليفينول. هذه النتائج اثبتت ان تخزين التمور في اكياس الجو الهوائي المعدل لم تكنذو نجاعة عالية مقارنة بعوامل الحرارة والمدة الزمنية.لون وصلابة التمور من اصناف ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’ اثبتت استقرارها بعد تخزينها في أكياس زويباك, لكن بعدم ايجاد فرقمقارنة بالتمور المخزنة بدون اكياس الجو الهوائي المعدل, مثلها مثل بقية العناصر الفيزيلئية والكيميلئي بصفة عامة. هذا يثبت ان استعمالهافي مصانع تخزين التمور ليس له جدوى اقتصادية واضحة.تم دراسة مدى تاثر القيمة الغذائية لتمور ’ دقلة النور’ الجافة على إثر معالجتها وترطيبها بالطريقة الهعتدة في اغلب مصانع تخزين التمور62 درجة مائوية لمدة 4 ساعات - لتكون ذات قيمة تسويقية عالية ولتقليص كمية الخسائر. تقنية ترطيب التمور على طريقة البخار في 60اثبتت نتائج ناجعة كما كان متوقع مع المحافضة على استقرار المكونات الغذائية. طريقة معالجة التمور بترطيبها هي طريقة متصوح بهالكنها غير ناجة للتمور الأكثر جفافا التي تحتاج تطوير في هذه التقنية
Książki na temat "Sucrose Storage"
Beattie, R. Mark, Anil Dhawan i John W.L. Puntis. Carbohydrate intolerance. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198569862.003.0018.
Pełny tekst źródłaCzęści książek na temat "Sucrose Storage"
Perry, Caroline A., Roger A. Leigh, A. Deri Tomos i J. L. Hall. "Osmotic Factors Affecting the Mobilisation of Sucrose from Vacuoles of Red Beet Storage Root Tissue". W Plant Vacuoles, 89–94. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-5341-6_12.
Pełny tekst źródłaKomor, Ewald. "The physiology of sucrose storage in sugarcane". W Developments in Crop Science, 35–53. Elsevier, 2000. http://dx.doi.org/10.1016/s0378-519x(00)80003-3.
Pełny tekst źródłaSingh, Randhir, i Sarla P. Malhotra. "Carbon fixation, sucrose synthesis and its transport to storage tissues". W Developments in Crop Science, 1–34. Elsevier, 2000. http://dx.doi.org/10.1016/s0378-519x(00)80002-1.
Pełny tekst źródłaStreszczenia konferencji na temat "Sucrose Storage"
Chaves, Matheus Andrade, i Samantha Cristina Pinho. "Effect of phospholipid composition on the structure and physicochemical stability of proliposomes incorporating curcumin and cholecalciferol". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7357.
Pełny tekst źródłaRagoonanan, Vishard, i Alptekin Aksan. "Factors Affecting Protein Distribution and Structure in a Dried Droplet". W ASME 2008 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/sbc2008-192888.
Pełny tekst źródłaSteiner, B., i D. R. Phillips. "CA2+-INDUCED STRUCTURAL TRANSITIONS OF THE PLATELET GP IIb-IIIa COMPLEX". W XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643956.
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