Breeding buckwheat for nutritional quality-Reference-Cited by-同舟云学术

Breeding buckwheat for nutritional quality

Published:2020 Issue:1 Volume:70 Page:67-73
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Kreft Ivan¹,Zhou Meiliang²,Golob Aleksandra³,Germ Mateja³,Likar Matevž³,Dziedzic Krzysztof⁴⁵,Luthar Zlata³

Affiliation:

1. Research Project, Nutrition Institute

2. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences

3. Biotechnical Faculty, University of Ljubljana

4. Institute of Food Technology and Plant Origin, Poznan University of Life Sciences

5. Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/70/1/70_19016/_pdf

Reference67 articles.

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2. Bonafaccia, G., L. Gambelli, N. Fabjan and I. Kreft (2003a) Trace elements in flour and bran from common and Tartary buckwheat. Food Chem. 83: 1–5.

3. Bonafaccia, G., M. Marocchini and I. Kreft (2003b) Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem. 80: 9–15.

4. Breznik, B., M. Germ, A. Gaberščik and I. Kreft (2005) Combined effects of elevated UV-B radiation and the addition of selenium on common (Fagopyrum esculentum Moench) and tartary [Fagopyrum tataricum (L.) Gaertn.] buckwheat. Photosynthetica 43: 583–589.

5. Chettry, U., L. Dohtdong and N.K. Chrungoo (2018) Analysing structural diversity of seed storage protein gene promoters: Buckwheat a case study. Fagopyrum 35: 5–17.

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