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Ancient lotus seeds preserve activity of starch phosphorylase

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Minamikawa, T., Maeda, Y. & Xu, B.-. Ancient lotus seeds preserve activity of starch phosphorylase. Naturwissenschaften 82, 375–376 (1995). https://doi.org/10.1007/BF01134562

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Keywords

  • Starch
  • Phosphorylase
  • Lotus Seed
  • Starch Phosphorylase