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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,...
保存先:
| 出版年: | Theor Appl Genet |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Berlin Heidelberg
2021
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| 主題: | |
| オンライン･アクセス: | 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 |
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