Effect of environmental stress during grain filling on the soluble proteome of wheat (Triticum aestivum) dough liquor

Sancho, A. I., Gillabert, M., Tapp, H., Shewry, Peter, Skeggs, P. K. and Mills, E. N. C. (2008) Effect of environmental stress during grain filling on the soluble proteome of wheat (Triticum aestivum) dough liquor. Journal of Agricultural and Food Chemistry, 56. pp. 5386-5393. 10.1021/jf800209b

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Item Type	Article
Open Access	Not Open Access
Project	Centre for Crop Genetic Improvement (CGI)
Date Deposited	05 Dec 2025 09:39
Last Modified	19 Dec 2025 14:29

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Shewry, Peter

Journal of Agricultural and Food Chemistry

10.1021/jf800209b (DOI)

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