2015
DOI: 10.18699/vj15.043
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Marker-assisted identification of maize genotypes with improved protein quality

Abstract: currently�� more than �0 % of maize is used for food and fodder; therefore�� grain quality im�rovement can increase its nutritive and energy value. Deficiency of two essential amino acids (lysine and try�to�han� significantly reduces the nutritional quality of maize �roteins. However�� in com�arison to conventional maize varieties�� opaque2 (o2� mutants have greater contents of lysine and try�to�han in their endos�erm �roteins and their bioavailability is better. The aim of the study was identification of maiz… Show more

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