Alleles to Enhance Antioxidant Content in Maize—A Genome-Wide Association Approach-Reference-Cited by-同舟云学术

Alleles to Enhance Antioxidant Content in Maize—A Genome-Wide Association Approach

Published:2020-03-06 Issue:13 Volume:68 Page:4051-4061
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alves Mara Lisa¹^ORCID,Bento-Silva Andreia¹²,Carbas Bruna³,Gaspar Daniel⁴,Paulo Manuel⁴,Brites Cláudia⁴,Mendes-Moreira Pedro⁴,Brites Carla Moita³,Bronze Maria do Rosário¹²⁵,Malosetti Marcos⁶,van Eeuwijk Fred⁶,Vaz Patto Maria Carlota¹

Affiliation:

1. Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal

2. Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal

3. Instituto Nacional de Investigação Agrária e Veterinária, Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal

4. Instituto Politécnico de Coimbra, Escola Superior Agrária, Bencanta, 3045-601 Coimbra, Portugal

5. Instituto de Biologia Experimental e Tecnológica, Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal

6. Biometris-Applied Statistics, Wageningen University, Radix, Building 107, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands

Funder

FP7 Food, Agriculture and Fisheries, Biotechnology

H2020 Societal Challenges

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07190

Reference73 articles.

1. A European perspective on maize history

2. Tracing transgenic maize as affected by breadmaking process and raw material for the production of a traditional maize bread, broa

3. Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

4. Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.)

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