Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

Theoretical and Applied Genetics

Volumn 128, Issue 8, 2015, Pages 1555-1567

  Cichy, Karen A ^a,b   Wiesinger, Jason A ^b   Mendoza, Fernando A ^b,c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIODIVERSITY; COOKING; ENERGY UTILIZATION; GENES; SPECTROSCOPIC ANALYSIS;

GENETIC DIVERSITY; GENETIC MECHANISM; GENOME-WIDE ASSOCIATION; NUTRIENT-DENSE FOODS; PHASEOLUS VULGARIS; PHENOTYPIC VARIATIONS; PHYLOGENETIC RELATIONSHIPS; SEED CHARACTERISTICS;

THERMAL PROCESSING (FOODS);

PHASEOLUS VULGARIS;

CHROMOSOME MAP; COOKING; GENETIC ASSOCIATION; GENETIC VARIABILITY; GENETICS; PHASEOLUS; PHENOTYPE; PLANT GENOME; PLANT SEED; SINGLE NUCLEOTIDE POLYMORPHISM;

CHROMOSOME MAPPING; COOKING; GENETIC ASSOCIATION STUDIES; GENETIC VARIATION; GENOME, PLANT; PHASEOLUS; PHENOTYPE; POLYMORPHISM, SINGLE NUCLEOTIDE; SEEDS;

EID: 84931565996     PISSN: 00405752     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00122-015-2531-z     Document Type: Article

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