Genetic variability for chemical components in sixty European oat (Avena sativa L.) cultivars
2003
Redaelli, R. | Sgrulletta, D. | De Stefanis, E.
The interest in oats for the production of functional foods is increasing, due to both their nutritional quality and the indication of health benefits related to oat consumption. The chemical constituents of the oat kernel (protein, lipid, fibre and so on) are therefore the focus of a number of studies, as genetic differences in the chemical composition of the caryopsis appear to affect the resulting performance in food production. The aim of this paper was to provide information about the main constituents of the oat kernel.
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书目信息
页码
pp. 185-192
其它主题
Variacion genetica; Proteinas; Variation genetique
语言
英语
注释
Summary En
类型
Summary; Bibliography
2003-08-15
AGRIS AP
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