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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...
Autores principales: | Verlotta, Angelo, De Simone, Vanessa, Mastrangelo, Anna M, Cattivelli, Luigi, Papa, Roberto, Trono, Daniela |
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Formato: | Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2010
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Materias: | |
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 |
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