Comparative analysis of phenolic compound characterization and their biosynthesis genes between two diverse bread wheat (Triticum aestivum) varieties differing for chapatti (unleavened flat bread) quality

Comparative analysis of phenolic compound characterization and their biosynthesis genes between two diverse bread wheat (Triticum aestivum) varieties differing for chapatti (unleavened flat bread) quality

AbstractPhenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognised wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticu...

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Bibliographic Details
Main Authors: Monica Sharma, Rajat Sandhir, Anuradha Singh, Pankaj Kumar, Ankita Mishra, Sanjay Jachak, Sukhvinder Pal Singh, Jagdeep Singh, Joy Roy
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-12-01
Series:Frontiers in Plant Science
Subjects:
qRT-PCR
phenolic compounds
Triticum aestivum
Phenylpropanoid pathway
Chapatti
UPLC-QTOF-MS and -MS/MS
Online Access:http://journal.frontiersin.org/Journal/10.3389/fpls.2016.01870/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fpls.2016.01870/full

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