Quantitative trait loci associated with amino acid concentration and in vitro protein digestibility in pea (Pisum sativum L.)

With the expanding interest in plant-based proteins in the food industry, increasing emphasis is being placed on breeding for protein concentration and quality. Two protein quality traits i.e., amino acid profile and protein digestibility, were assessed in replicated, multi-location field trials fro...

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Hlavní autoři:	Junsheng Zhou, Zhongyang Wan, Krishna Kishore Gali, Ambuj Bhushan Jha, Michael T. Nickerson, James D. House, Bunyamin Tar’an, Thomas D. Warkentin
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2023-03-01
Edice:	Frontiers in Plant Science
Témata:	pea methionine cysteine tryptophan lysine protein digestibility
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fpls.2023.1083086/full
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