Insight into durum wheat Lpx-B1: a small gene family coding for the lipoxygenase responsible for carotenoid bleaching in mature grains

BACKGROUND: The yellow colour of pasta products is one of the main criteria used by consumers to assess pasta quality. This character is due to the presence of carotenoid pigments in semolina. During pasta processing, oxidative degradation of carotenoid pigments occurs mainly due to lipoxygenase (LO...

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Detalles Bibliográficos
Autores principales: Verlotta, Angelo, De Simone, Vanessa, Mastrangelo, Anna M, Cattivelli, Luigi, Papa, Roberto, Trono, Daniela
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3017847/
https://www.ncbi.nlm.nih.gov/pubmed/21110856
http://dx.doi.org/10.1186/1471-2229-10-263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3017847/
https://www.ncbi.nlm.nih.gov/pubmed/21110856
http://dx.doi.org/10.1186/1471-2229-10-263

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