Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat (Triticum aestivum) Varieties Differing for Chapatti (Unleavened Flat Bread) Quality

Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestiv...

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Detalles Bibliográficos
Autores principales: Sharma, Monica, Sandhir, Rajat, Singh, Anuradha, Kumar, Pankaj, Mishra, Ankita, Jachak, Sanjay, Singh, Sukhvinder P., Singh, Jagdeep, Roy, Joy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5156688/
https://www.ncbi.nlm.nih.gov/pubmed/28018403
http://dx.doi.org/10.3389/fpls.2016.01870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5156688/
https://www.ncbi.nlm.nih.gov/pubmed/28018403
http://dx.doi.org/10.3389/fpls.2016.01870

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