Effects of steaming on fresh edible kernels of waxy and normal maize determined by metabolomic analysis
The understanding of the characteristics and metabolite changes in waxy and normal maize kernels after cooking is rather limited. This study was designed to meticulously analyze the differences in characteristics and metabolites of these kernels before and after steaming. To cut environmental impact...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/169944 |
Ejemplares similares: Effects of steaming on fresh edible kernels of waxy and normal maize determined by metabolomic analysis
- Genetic architecture of kernel-related traits in sweet and waxy maize revealed by genome-wide association analysis
- Eating Quality Indicators for Waxy Rices
- The identification of maize kernel resistance traits through comparative evaluation of aflatoxin resistant and susceptible germplasm
- Genetic Analysis of Waxy Locus in Rice (Oryza sativa L.)
- Indicators of Eating Quality for Non-Waxy Rices
- Waxy Gene Factor and Residual Protein of Rice Starch Granules