Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic...

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Bibliographic Details
Main Authors: Xiangyu Guo, Pernille Sarup, Jens Due Jensen, Jihad Orabi, Nanna Hellum Kristensen, Frans A. A. Mulder, Ahmed Jahoor, Just Jensen
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Plant Science
Subjects:
barley
malting quality
metabolomic features
heritability
correlation
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2020.575467/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2020.575467/full

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