Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

KEY MESSAGE: Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. ABSTRACT: Common dry beans are a nutritious food recognized as a staple globally,...

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Detalles Bibliográficos
Autores principales: Bassett, Amber, Kamfwa, Kelvin, Ambachew, Daniel, Cichy, Karen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925484/
https://www.ncbi.nlm.nih.gov/pubmed/33388888
http://dx.doi.org/10.1007/s00122-020-03745-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925484/
https://www.ncbi.nlm.nih.gov/pubmed/33388888
http://dx.doi.org/10.1007/s00122-020-03745-3

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