Physiology of Pea Fruits
Physiology of Pea Fruits
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豌豆果实的生理学
DOI：
10.1071/bi9550467
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发表时间：
1955
期刊：
影响因子：
--
通讯作者：
R. Robertson
中科院分区：
文献类型：
--
作者：
H. Nestel;R. Robertson
在两个季节的连续生长阶段，研究了豌豆（Pisum sativum, var. Canner's Perfection）发育果实的种子和外壳中的可溶性氮化合物。在所研究的26种化合物中，有一些在某些样品中无法检测到，并且在强烈的蛋白质合成期间，所有化合物在种子中都减少了。这些结果与其他工作者的结果一起讨论。
Soluble nitrogenous compounds in the seeds and hulls of developing fruits of the pea (Pisum sativum, var. Canner's Perfection) were studied at successive stages of growth during two seasons. Of the 26 compounds studied, some were undetectable in some samples and all decreased in the seeds during the period of intense protein synthesis. The results are discussed in conjunction with those of other workers.