A Sequence Variation in GmBADH2 Enhances Soybean Aroma and Is a Functional Marker for Improving Soybean Flavor
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DOI: 10.3390/ijms23084116
Abstract: The vegetable soybean (Glycine max L. Merr.) plant is commonly consumed in Southeast Asian countries because of its nutritional value and desirable taste. A “pandan-like” aroma is an important value-added quality trait that is rarely… read more here.
Keywords: gmbadh2; sequence; functional marker; soybean ... See more keywords