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Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

, , , , , , и . FOOD CHEMISTRY, (марта 2015)
DOI: \%7B10.1016/j.foodchem.2014.07.044\%7D

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Barry Norton

Kevin Patrick Norton

Robert Wille

Towards a design flow for reversible logic. Uni Bremen, (2009)

Robert Klöfkorn

Numerics for evolution equations: a general interface based design concept. Uni Freiburg, (2009)

Robert Braun

Referenzmodellierung: Grundlegung und Evaluation der Technik des Modell-Konfigurationsmanagements. TU Dresden, (2010)
 

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