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Variability in the oligosaccharide concentration in seeds of the mapping population of pea (Pisum sativum L.)
genetic map molecular markers QTL rugosus (r) locus seed oligosaccharide
2014/7/9
Anti-nutritional compounds are among the obstacles to the use of pea seeds as a protein source in both feed and food. These compounds are poorly digested by both monogastric animals and humans. There ...
EFFECT OF INTENSITY OF THE CULTIVATION TECHNOLOGY ON YIELD AND ON SEED PLUMPNESS AND COOKING TIME OF CHOSEN FIELD PEA（PISUM SATIVUM L.）CULTIVARS
fiefield pea intensity of cultivation technology seed plumpness seed cooking time ld pea
2009/3/31
A strict 2-factor field experiment was carried out over 2005-2007 at the Mochełek Experiment Station (53o13’ N; 17o51’ E) of the University of Technology and Life Sciences in Bydgoszcz. Four cult...
Phenolic Compounds of Seed Coats of White and Coloured Varieties of Pea (Pisum sativum L.) and Their Total Antioxidant Activity
Pisum sativum L. seed coat phenolic acids condensed tannins antioxidant activity
2014/3/14
The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats
of white and coloured varieties of pea and to examine the antioxidant pr...