Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

Food Research International

Volumn 43, Issue 2, 2010, Pages 443-449

  Montoya, Carlos A ^a   Lallès, Jean Paul ^b   Beebe, Stephen ^c   Leterme, Pascal ^a  

^a PRAIRIE SWINE CENTRE INC   (Canada)

^b CEMAGREF   (France)

^c INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

Author keywords

Common bean; Nutritional value; Phaseolin diversity; Sulphur amino acid

Indexed keywords

AMINO ACID COMPOSITIONS; BREEDING PROGRAM; COMMON BEAN (PHASEOLUS VULGARIS); COMMON BEANS; GENETIC VARIANTS; NATURAL VARIABILITY; NUTRITIONAL IMPROVEMENT; NUTRITIONAL VALUE; PHASEOLIN; PHASEOLIN DIVERSITY; PROTEIN QUALITY; STORAGE PROTEINS; TOTAL PROTEIN;

ORGANIC ACIDS; PROTEINS; SULFUR;

AMINO ACIDS;

PHASEOLUS VULGARIS;

EID: 75149120104     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.040     Document Type: Review

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