CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

INTRODUCTION: Although pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green, and grassy. Lipoxygenase (LOX) enzymes are p...

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Detalles Bibliográficos
Autores principales: Bhowmik, Pankaj, Yan, Wei, Hodgins, Connor, Polley, Brittany, Warkentin, Tom, Nickerson, Michael, Ro, Dae-Kyun, Marsolais, Frédéric, Domoney, Claire, Shariati-Ievari, Shiva, Aliani, Michel
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/PMC10552856/
https://www.ncbi.nlm.nih.gov/pubmed/37810390
http://dx.doi.org/10.3389/fpls.2023.1246905

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10552856/
https://www.ncbi.nlm.nih.gov/pubmed/37810390
http://dx.doi.org/10.3389/fpls.2023.1246905

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