Whan, Alex; Dielen, Anne-Sophie; Mieog, Jos; Bowerman, Andrew; byrne, Keren; Colgrave, Michelle L; Larkin , Phillip J; Howitt, Crispin A; Morell, Matthew K; Ral, Jean-Philippe; Robinson, Hannah
Wheat starch degradation requires the synergistic action of different amylolytic enzymes. Our spatio-temporal study of wheat α-amylases throughout grain development shows that AMY3 is the most abundant isoform compared with the other known α-amylases. E
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