Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy-Reference-Cited by-同舟云学术

Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy

Published:2019-02-26 Issue:13 Volume:67 Page:3837-3841
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Curzon A. Y.¹²^ORCID,Chandrasekhar K.¹,Nashef Y. K.¹,Abbo S.²,Bonfil D. J.³,Reifen R.⁴,Bar-el S.⁴,Avneri A.²,Ben-David R.¹

Affiliation:

1. Department of Vegetable and Field Crops, Institute of Plant Sciences, Agricultural Research Organization (ARO)-Volcani Center, Rishon LeZion 7528809, Israel

2. The Levi Eshkol School of Agriculture, The Hebrew University of Jerusalem, Rehovot 7610001, Israel

3. Department of Vegetable and Field Crops, Institute of Plant Sciences, Agricultural Research Organization (ARO)-Gilat Research Center, Gilat 8531100, Israel

4. The School of Nutritional Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel

Funder

Ministry of Agriculture and Rural Development

Israel Plant Gene Bank

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00131

Reference18 articles.

1. Comparative Study of Hulled (Einkorn, Emmer, and Spelt) and Naked Wheats (Durum and Bread Wheat): Agronomic Performance and Quality Traits

2. Wheat