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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| 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 |