Genome-wide association study of sucrose content in vegetable soybean

Genome-wide association study of sucrose content in vegetable soybean

Abstract Background Vegetable soybean is an important legume vegetable. High sucrose content is a significant quality characteristic of vegetable soybean that influences consumers’ taste. However, the genetic basis of sucrose content in vegetable soybean is currently unclear. Results In this study,...

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Bibliographic Details
Main Authors: Pengwei Wang, Dandan Liu, Danqing Ni, Shu Gao, Yanpeng Hao, Chenchen Xue, Xin Chen, Jinming Zhao, Han Xing, Na Guo
Format: Article
Language:English
Published: BMC 2024-12-01
Series:BMC Plant Biology
Subjects:
Vegetable soybean
Taste quality
Sucrose content
GWAS
Online Access:https://doi.org/10.1186/s12870-024-06006-3
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https://doi.org/10.1186/s12870-024-06006-3

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