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Editorial: Everything edamame: Biology, production, nutrition, sensory and economics.社论:关于毛豆的一切:生物学、生产、营养、感官特性及经济学
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2
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引用本文的文献

1
Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity.R6和R8成熟期选定蔬菜型大豆基因型的营养品质和体外蛋白质消化率的比较评价
Foods. 2025 Jul 21;14(14):2549. doi: 10.3390/foods14142549.
2
Long-read sequencing reveals novel structural variation markers for key agronomic and quality traits of food-grade soybean.长读长测序揭示了食品级大豆关键农艺性状和品质性状的新型结构变异标记。
Front Plant Sci. 2025 Apr 8;16:1557748. doi: 10.3389/fpls.2025.1557748. eCollection 2025.
3
Seed physiological traits and environmental factors influence seedling establishment of vegetable soybean ( L.).种子生理特性和环境因素影响菜用大豆(Glycine max (L.) Merr.)的幼苗建成。
Front Plant Sci. 2024 Jun 3;15:1344895. doi: 10.3389/fpls.2024.1344895. eCollection 2024.

Editorial: Everything edamame: Biology, production, nutrition, sensory and economics.

作者信息

Williams Martin M, Zhang Bo, Fu Xujun, Ross Jeremy

机构信息

Global Change and Photosynthesis Research Unit, USDA-Agricultural Research Service, Urbana, IL, United States.

School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States.

出版信息

Front Plant Sci. 2022 Jul 27;13:976008. doi: 10.3389/fpls.2022.976008. eCollection 2022.

DOI:10.3389/fpls.2022.976008
PMID:35968089
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9363820/
Abstract
摘要