Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 ...

Seed Proteins 2012, Springer

ISBN-13: 9789401059046

Softcover Reprint of the Origi edition

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Seed Proteins 1999, Springer, Dordrecht, Netherlands

ISBN-13: 9780412815706

Hardcover

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