A carregar...
Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)
KEY MESSAGE: Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. ABSTRACT: Common dry beans are a nutritious food recognized as a staple globally,...
Na minha lista:
| Publicado no: | Theor Appl Genet |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Berlin Heidelberg
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7925484/ https://ncbi.nlm.nih.gov/pubmed/33388888 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00122-020-03745-3 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|