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DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines
Cooked bean hardness is an important trait for the processing of soybean products such as nimame, natto, miso, and soy sauce. Previously, we showed that cooked bean hardness is primarily affected by the pectin methylesterase gene Glyma03g03360, and that calcium content has a secondary effect on this...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Japanese Society of Breeding
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495197/ https://www.ncbi.nlm.nih.gov/pubmed/32968352 http://dx.doi.org/10.1270/jsbbs.19171 |