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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Detalles Bibliográficos
Autores principales: Zhou, Junsheng, Wan, Zhongyang, Gali, Krishna Kishore, Jha, Ambuj Bhushan, Nickerson, Michael T., House, James D., Tar’an, Bunyamin, Warkentin, Thomas D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10038330/
https://www.ncbi.nlm.nih.gov/pubmed/36968409
http://dx.doi.org/10.3389/fpls.2023.1083086

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10038330/
https://www.ncbi.nlm.nih.gov/pubmed/36968409
http://dx.doi.org/10.3389/fpls.2023.1083086

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