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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2016-12-01
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| Series: | Frontiers in Plant Science |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fpls.2016.01870/full |