Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature

Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature

This study aimed to determine the effects of elevated carbon dioxide (eCO2) and temperature (eT) on the phytochemical and nutritional parameters of legumes. Field experiments were conducted using black gram (Vigna mungo L.), green gram (Vigna radiate L.), and pigeonpea (Cajanus cajan L.) genotypes u...

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Bibliographic Details
Main Authors: K. Sreedevi Shankar, M. Vanaja, Mekala Shankar, Asma Siddiqua, K. L. Sharma, V. Girijaveni, V. K. Singh
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-01-01
Series:Frontiers in Nutrition
Subjects:
elevated CO2
elevated temperature
free air temperature elevation
nutritional quality
principal component analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1444962/full

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https://www.frontiersin.org/articles/10.3389/fnut.2024.1444962/full

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