A deletion at the Lpx-B1 locus is associated with low lipoxygenase activity and improved pasta color in durum wheat (Triticum turgidum ssp. durum)

Author:

Carrera A.,Echenique V.,Zhang W.,Helguera M.,Manthey F.,Schrager A.,Picca A.,Cervigni G.,Dubcovsky J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Purification and characterization of a lipoxygenase enzyme from durum wheat semolina;Barone;Journal of Agricultural and Food Chemistry,1999

2. Beta-carotene as antioxidant;Bast;European Journal of Clinical Nutrition,1996

3. Durum wheat lipoxygenase activity and other quality parameters that affect pasta color;Borrelli;Cereal Chemistry,1999

4. Structural evolution of wheat chromosomes 4A, 5A, and 7B and its impact on recombination;Devos;Theoretical and Applied Genetics,1995

5. Purification and characterization of two lipogygenase isoenzymes from germinating barley;Doderer;Biochimica et Biophysica Acta,1992

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