Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic...

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Detalles Bibliográficos
Publicado en:Front Plant Sci
Main Authors: Guo, Xiangyu, Sarup, Pernille, Jensen, Jens Due, Orabi, Jihad, Kristensen, Nanna Hellum, Mulder, Frans A. A., Jahoor, Ahmed, Jensen, Just
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2020
Assuntos:
Plant Science
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7604292/
https://ncbi.nlm.nih.gov/pubmed/33193515
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2020.575467
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