Genetic Improvement of Groundnut
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3119-0_12
Reference113 articles.
1. Adebiyi JA, Njobeh PB, Kayitesi E (2019) Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranean). Microchem J 149:104034. https://doi.org/10.1016/j.microc.2019.104034
2. Agyeman K, Asante BO, Berchie JN, Sarkodie-Addo J, Marno P, Adabah R (2021) Farmers’ perceptions, constraints and preferences for improved Bambara groundnut varieties in Ghana. J Agric Food Res 3:100097. https://doi.org/10.1016/j.jafr.2021.100097
3. Anderson WF, Holbrook CC, Wilson DM, Matheron ME (1995) Evaluation of peanut aflatoxin contamination in several potentially resistant peanut genotypes. Peanut Sci 22:29–32
4. Banjara M, Zhu LF, Shen GX, Payton P, Zhang H (2012) Expression of an Arabidopsis sodium/proton antiporter gene (AtNHX1) in peanut to improve salt tolerance. Plant Biotechnol Rep 6:59–67
5. Barkley NA, Isleib TG, Wang ML, Pittman R (2013) Genotypic effect of ahFAD2 on fatty acid profiles in six segregating peanut (Arachis hypogaea L.) populations. BMC Genet 14:62. https://doi.org/10.1186/1471-2156-14-62
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