Potential of cowpea genotypes for nutrient biofortification and cooking quality

Autor: Thaise Kessiane Teixeira Freitas, Fernanda de Oliveira Gomes, Maurício dos Santos Araújo, Izabel Cristina Vera Silva, Daisy Jacqueline Sousa Silva, Kaesel Jackson Damasceno-Silva, Maurisrael de Moura Rocha

Publikováno v: Revista Ciência Agronômica, Vol 53 (2022)

ABSTRACT - Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes fo

Externí odkaz: https://doaj.org/article/f4d264655e9e4bdd847101e27bcd21e4

Potential of cowpea genotypes for nutrient biofortification and cooking quality

Autor: FREITAS, T. K. T., GOMES, F. de O., ARAÚJO, M. dos S., SILVA, I. C. V., SILVA, D. J. S., SILVA, K. J. D. e, ROCHA, M. de M.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::64e901ddb948e1ab53908911790f2e74
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142539