Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic...

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Detalles Bibliográficos
Autores principales: Guo, Xiangyu, Sarup, Pernille, Jensen, Jens Due, Orabi, Jihad, Kristensen, Nanna Hellum, Mulder, Frans A. A., Jahoor, Ahmed, Jensen, Just
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7604292/
https://www.ncbi.nlm.nih.gov/pubmed/33193515
http://dx.doi.org/10.3389/fpls.2020.575467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7604292/
https://www.ncbi.nlm.nih.gov/pubmed/33193515
http://dx.doi.org/10.3389/fpls.2020.575467

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