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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2020
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| Materias: | |
| 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 |