نتایج جستجو برای: ژن cata

تعداد نتایج: 16114  

Journal: :Plant physiology 1980
M W Bugg J Whitmarsh C E Rieck W S Cohen

The effects of the diphenyl ether herbicides HOE 29152 (methyl-2[4-(4-trifluoromethoxy) phenoxy] propanoate) and nitrofluorfen (2-chloro-1-[4-nitrophenoxy]-4-[trifluoromethyl]benzene) on photosynthetic electron transport have been examined with pea seedling and spinach chloroplasts. Linear electron transport (water to ferricyanide or methylviologen) is inhibited in treated chloroplasts, but nei...

Journal: :JASIS 1992
Ray R. Larson

Research on the use and users of online catalogs conducted in the early 1980s found that subject searches were the most common form of online catalog search. At the same time, many of the problems experienced by online catalog users have been traced to difficulties with the subject access mechanisms of the online catalog. Numerous proposals have been made for methods intended to improve subject...

Journal: :SIAM J. Discrete Math. 2008
Heping Zhang Peter Che Bor Lam Wai Chee Shiu

Applying the recently obtained distributive lattice structure on the set of 1-factors, we show that the resonance graphs of any benzenoid systems G, as well as of general plane (weakly) elementary bipartite graphs, are median graphs and thus extend greatly Klavžar et al.’s result. The n-dimensional vectors of nonnegative integers as a labelling for the 1-factors of G with n inner faces are desc...

Journal: :Journal of molecular biology 1980
L E Maquat K Thornton W S Reznikoff

lac promoter mutations which help to define the degree of overlap between the promoter and operator have been isolated and characterized. lacPr115 partially relieves the dependence of lac expression on the catabolite gene activator protein. P'11.5 is an A/T + T/A transversion at base-pair + 1 (the site of transcription initiation in vitro) that has no effect on the repressor-operator interactio...

Journal: :Food Science and Technology 2022

Cheese ripeness is an important step of cheese manufacturing that provides a kind food with complex sensory characteristics and nuanced differences. The importance generating rapid/easy consumer perception new product without question. aim was to evaluate the Santo Giorno profile, at different ripening times starter cultures, evaluated by trained assessors consumers using CATA questions. two me...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید