Chemical and molecular examinations of some cowpea genotypes using simple sequence repeat and intersimple sequence repeat DNA markers in relation to their cooking quality

Cowpea is a leguminous crop that has received widespread attention due to its high nutritional value. However, it is prone to losing some of its nutritional content due to the long cooking process. In this study, fourteen cowpea genotypes were evaluated for their chemical properties before and after...

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Detalles Bibliográficos
Autores principales: Soaud, Salma A., Abdel‐Sayyed, Salama M., Mahgoub, Elsayed M. I., Korma, Sameh A., Cacciotti, Ilaria, Ali, Abdelmoneim H., Siddeeg, Azhari, Wafa, Hany A. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358365/
https://www.ncbi.nlm.nih.gov/pubmed/34401080
http://dx.doi.org/10.1002/fsn3.2400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358365/
https://www.ncbi.nlm.nih.gov/pubmed/34401080
http://dx.doi.org/10.1002/fsn3.2400

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