Redesigning soybean with improved oil and meal traits
Author:
Funder
United Soybean Board
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00122-024-04732-8.pdf
Reference53 articles.
1. Banaszkiewicz T (2011) Nutritional value of soybean meal. Soybean Nutr 12:1–20. https://doi.org/10.5772/23306
2. Beuselinck PR, Sleper DA, Bilyeu K (2006) An assessment of phenotype selection for linolenic acid using genetic markers. Crop Sci 46(2):747–750. https://doi.org/10.2135/cropsci2005-04-0041
3. Bilyeu K, Wiebold WJ (2016) Environmental stability of seed carbohydrate profiles in soybeans containing different alleles of the raffinose synthase 2 (RS2) gene. J Agric Food Chem 64(5):1071–1078. https://doi.org/10.1021/acs.jafc.5b04779
4. Bilyeu K, Palavalli L, Sleper DA, Beuselinck PR (2003) Three microsomal omega-3 fatty-acid desaturase genes contribute to soybean linolenic acid levels. Crop Sci 43(5):1833–1838. https://doi.org/10.2135/cropsci2003.1833
5. Bilyeu K, Palavalli L, Sleper D, Beuselinck P (2005) Mutations in soybean microsomal omega-3 fatty acid desaturase genes reduce linolenic acid concentration in soybean seeds Crop. Science 45(5):1830–1836. https://doi.org/10.2135/cropsci2004.0632
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