Genetic parameters considering traits of importance for cassava biofortification-Reference-Cited by-同舟云学术

Genetic parameters considering traits of importance for cassava biofortification

Published:2023 Issue:2 Volume:23 Page:
ISSN:1984-7033
Container-title:Crop Breeding and Applied Biotechnology
language:
Short-container-title:Crop Breed. Appl. Biotechnol.

Author:

Santos Vanderlei da Silva¹^ORCID,Fukuda Wânia Maria Gonçalves¹,Oliveira Luciana Alves de¹,Pereira Marcio Eduardo Canto¹,Nuti Marilia Regini²,Carvalho José Luiz Viana de²,Pereira Helcio Duarte³

Affiliation:

1. Embrapa Mandioca e Fruticultura, Brazil

2. Embrapa Centro de Tecnologia Agrícola e Alimentar, Brazil

3. Embrapa Instrumentação, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Agronomy and Crop Science,Biotechnology,Agronomy and Crop Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1984-70332023000200206&tlng=en

Reference42 articles.

1. Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon;Araújo FDCBD;Crop Breeding and Applied Biotechnology,2019

2. Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: A review;Ayetigbo O;Sustainability,2018

3. Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics;Bechoff A;Critical Reviews in Food Science and Nutrition,2018

4. Improving nutrition through biofortification: a review of evidence from HarvestPlus, 2003 through 2016;Bouis HE;Global Food Security,2017

5. Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking;Carvalho LMJ;Food & Nutritional Research,2012

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