Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant Library
Sorghum (<i>Sorghum bicolor</i>) is the fifth most important cereal crop worldwide; however, its utilization in food products can be limited due to reduced nutritional quality related to amino acid composition and protein digestibility in cooked products. Low essential amino acid levels and digestib...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-04-01
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| Series: | Plants |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2223-7747/12/8/1662 |
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