Engineering α-amylase levels in wheat grain suggests a highly sophisticated level of carbohydrate regulation during development
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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
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Oxford University Press
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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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Journal of Experimental Botany
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2037-12-31
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