Genome-wide association analysis of nutritional composition-related traits and iron bioavailability in cooked dry beans (Phaseolus vulgaris L.)

Molecular Breeding

Volumn 38, Issue 4, 2018, Pages

  Katuuramu, Dennis N ^a   Hart, John P ^b   Porch, Timothy G ^b   Grusak, Michael A ^b   Glahn, Raymond P ^c   Cichy, Karen A ^a,b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c ROBERT W HOLLEY CENTER FOR AGRICULTURE AND HEALTH   (United States)

Author keywords

Bioavailability; Dry bean; Minerals; Phaseolus vulgaris; Seed

Indexed keywords

BIOCHEMISTRY; CALCIUM; DEVELOPING COUNTRIES; GENES; GENOME; NUTRITION; PROTEINS; SEED; ZINC;

ASSOCIATION ANALYSIS; BIOAVAILABILITY; CALCIUM CONCENTRATION; DRY BEANS; GENOME-WIDE ASSOCIATION; IRON BIOAVAILABILITY; NUTRITIONAL QUALITIES; PHASEOLUS VULGARIS; PHENOTYPIC VARIATIONS; SINGLE NUCLEOTIDE POLYMORPHISMS;

IRON;

EID: 85044777454     PISSN: 13803743     EISSN: 15729788     Source Type: Journal    
DOI: 10.1007/s11032-018-0798-x     Document Type: Article

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