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1
Effects of Iron and Chelating Agents on Dark Carboxylation ..:
Huffaker, R. C.
;
Hall, D. O.
;
Shannon, L. M.
..
Plant Physiology. 34 (1959) 4 - p. 446-449 , 1959
Link:
https://www.jstor.org/stable/4259473
RT Journal T1
Effects of Iron and Chelating Agents on Dark Carboxylation Reactions in Plant Homogenates
UL https://suche.suub.uni-bremen.de/peid=jstor-4259473&Exemplar=1&LAN=DE A1 Huffaker, R. C. A1 Hall, D. O. A1 Shannon, L. M. A1 Wallace, A. A1 W. A. Rhoads PB American Society of Plant Physiologists YR 1959 SN 0032-0889 SN 1532-2548 K1 Physical sciences K1 Chemistry K1 Chemical compounds K1 Chemicals K1 Polymers K1 Biopolymers K1 Proteins K1 Enzymes K1 Biological sciences K1 Biology K1 Botany K1 Plants K1 Plant morphology K1 Plant vegetation K1 Leaves K1 Chemical reactions K1 Functional group transfer K1 Carboxylation K1 Chemical processes K1 Chelation K1 Chelates K1 Health sciences K1 Health care industry K1 Health care services K1 Preventive health services K1 Post exposure prophylaxis K1 Salts K1 Applied sciences K1 Food science K1 Foodstuffs K1 Food K1 Edible seeds K1 Legumes K1 Beans K1 Soybeans K1 Agriculture K1 Agricultural sciences K1 Agronomy K1 Crops K1 Field crops K1 Food crops K1 Grains K1 Cereal grains K1 Barley K1 Carbon compounds K1 Carbon dioxide JF Plant Physiology VO 34 IS 4 SP 446 OP 449 LK http://dx.doi.org/https://www.jstor.org/stable/4259473 DO https://www.jstor.org/stable/4259473 SF ELIB - SuUB Bremen
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