Resultados de búsqueda - "G."

  1. Towards improving the nutritional quality of cassava: progress in the genetic enhancement of carotenoids, iron, zinc, and protein levels por Ssemakula, G.N., Dixon, Alfred G.O., Maziya-Dixon, B.B.

    Publicado 2010
    “…From baseline concentrations of 4μ/g (β-carotene), 9mg/kg (iron and zinc), and 4% (protein), levels have risen to > 12μ/g (β-carotene), >40mg/kg (iron), >25mg/kg (zinc), and > 20% (protein) through recombination and selection. …”
    Enlace del recurso
    Conference Paper
  2. Stability of iron and zinc concentrations in selected genotypes of cassava (Manihot esculenta Crantz) tuberous roots por Ssemakula, G.N., Dixon, Alfred G.O., Maziya-Dixon, B.B.

    Publicado 2008
    “…There was no statistical evidence to suggest that any of GEI partitions (G x L, G x Y and G x L x Y) for Fe were significant albeit largest percentage contribution to total sum of squares by G x L and G x L x Y interactions. …”
    Enlace del recurso
    Journal Article
  3. Stability of total carotenoid concentration and fresh yield of selected yellow-fleshed cassava (Manihot esculenta Crantz) por Ssemakula, G.N., Dixon, Alfred G.O., Maziya-Dixon, B.B.

    Publicado 2007
    “…The effects of genotype (G), environment (E), and G x E interaction on carotenoid concentration and yield of 25 yellow-fleshed (YF) and three white-fleshed (WF) cassava genotypes were investigated at five locations in Nigeria for two consecutive cropping seasons. …”
    Enlace del recurso
    Journal Article

Herramientas de búsqueda: