Publication | Open Access

Oleosins prevent oil-body coalescence during seed imbibition as suggested by a low-temperature scanning electron microscope study of desiccation-tolerant and -sensitive oilseeds

Food ChemistryBiologyOil-body CoalescenceEngineeringBotanyNatural SciencesSeed ImbibitionBiotechnology-Sensitive OilseedsPlant Physiology