Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by <i>Fusarium </i>spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varie...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-07-01
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| Series: | Pathogens |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-0817/8/3/112 |