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Evaluation of wheat products with high flavonoid content: Justification of importance of marker-assisted development and production of flavonoid-rich wheat cultivars

Research output: Contribution to journal › Article › peer-review

DOI

https://doi.org/10.18699/VJ17.25-o
Final published version

E. K. Khlestkina
N. I. Usenko
E. I. Gordeeva
O. I. Stabrovskaya
I. B. Sharfunova
Y. S. Otmakhova

Original language	English
Pages (from-to)	545-553
Number of pages	9
Journal	Вавиловский журнал генетики и селекции
Volume	21
Issue number	5
DOIs	https://doi.org/10.18699/VJ17.25-o
Publication status	Published - 1 Jan 2017

Research areas

Anthocyanins, Baking properties, Bioflavonoids, Bread, Common wheat, DNA markers, Domestic and export potential, Functional food, Genes, Grain, Marker-assisted selection, Nutritional value

OECD FOS+WOS

ID: 10067047