Isolation of cereal arabinogalactan-peptides and structural comparison of their carbohydrate and peptide moieties
Keywords: غلات ; Arabinogalactan-peptide; Cereals; Grain softness protein; Structure; AG; arabinogalactan; AG-peptide(s); arabinogalactan-peptide; A/G; arabinose to galactose ratio; AS; ammonium sulphate; AX; arabinoxylan(s); A/X; arabinose to xylose ratio; G-peptide(s);