Nutritional Genomic Approach for Improving Grain Protein Content in Wheat.
association mapping
bread wheat
candidate genes
grain proteins
micronutrients
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
25 Mar 2023
25 Mar 2023
Historique:
received:
27
02
2023
revised:
21
03
2023
accepted:
23
03
2023
medline:
14
4
2023
entrez:
13
4
2023
pubmed:
14
4
2023
Statut:
epublish
Résumé
Grain protein content (GPC) is a key aspect of grain quality, a major determinant of the flour functional properties and grain nutritional value of bread wheat. Exploiting diverse germplasms to identify genes for improving crop performance and grain nutritional quality is needed to enhance food security. Here, we evaluated GPC in a panel of 255
Identifiants
pubmed: 37048220
pii: foods12071399
doi: 10.3390/foods12071399
pmc: PMC10093644
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Bulgarian Science Fund
ID : KP-06-N31/17
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