Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans-Reference-Cited by-同舟云学术

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Flavonoid 3ʹ‐hydroxylase reduces Ca and Mg content in soybean seeds, resulting in decreased hardness of cooked beans

Published:2022-05-26 Issue:4 Volume:62 Page:1405-1414
ISSN:0011-183X
Container-title:Crop Science
language:en
Short-container-title:Crop Science

Author:

Toda Kyoko¹²^ORCID,Hirata Kaori²³,Yamada Tetsuya²,Takahashi Koji²,Ogiso‐Tanaka Eri²⁴,Tsubokura Yasutaka²⁵,Hajika Makita²³

Affiliation:

1. Research Center of Genetic Resources National Agriculture and Food Research Organization 2‐1‐2 Kannondai Tsukuba 305–8602 Japan

2. NARO Institute of Crop Science National Agriculture and Food Research Organization 2‐1‐2 Kannondai Tsukuba 305–8518 Japan

3. NARO Tohoku Agricultural Research Center National Agriculture and Food Research Organization 297 Uenodai, Kariwano Daisen Akita 019–2112 Japan

4. Center for Molecular Biodiversity Research National Museum of Nature and Science 4‐1‐1 Amakubo Tsukuba 305‐0005 Japan

5. Snow Brand Seed Co. Ltd. Hokkaido Research Station 1066‐5 Horonai Naganuma Hokkaido 069–1464 Japan

Publisher

Wiley

Subject

Agronomy and Crop Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/csc2.20743

Reference64 articles.

1. The style and substance of plant flavonoid decoration; towards defining both structure and function

2. Functional characterization of flavonoid 3′-hydroxylase, CsF3′H, from Crocus sativus L: Insights into substrate specificity and role in abiotic stress

3. Varietal Differences in Leaf Flavonoids of Soybeans ¹

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genome-wide transcriptome analysis reveals key regulatory networks and genes involved in the determination of seed hardness in vegetable soybean;Horticulture Research;2024-04-02

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