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Article

Pleiotropic increases in free non-polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain.

Journal of the science of food and agriculture - 1 Jul 2012

Yasui Takeshi

Abstract excerpt

BACKGROUND: Diethyl ether-extractable free lipid (FL), non-polar or neutral lipid (NL), glycolipid (GL) and phospholipid (PL) contents and water-saturated 1-butanol (WSB)-extractable non-starch lipid (NSL)-monogalactosyldiglyceride (MGDG), digalactosyldiglyceride (DGDG) and phosphatidylcholine (PC)-contents in bread wheat (Triticum aestivum L.) grain were evaluated to elucidate the possible influence of the Wx-D1...

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Identifiers

PMID: 22252607
DOI: 10.1002/jsfa.5574

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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