Integrated Improvement of Food Legumes
Grain legumes provide an excellent source of dietary protein, carbohydrates, iron and zinc. Their role in promoting human and soil health, and environmental sustainability, is appreciated by the global scientific communities. Impressive research progress has been made on the development of improved...
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| Tác giả khác: | , , , |
| Định dạng: | Điện tử eBook |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Phiên bản: | 1st ed. 2025. |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://doi.org/10.1007/978-3-031-82629-0 |
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| Tóm tắt: | Grain legumes provide an excellent source of dietary protein, carbohydrates, iron and zinc. Their role in promoting human and soil health, and environmental sustainability, is appreciated by the global scientific communities. Impressive research progress has been made on the development of improved varieties, matching production and protection technologies, biofortification and post-harvest management of food legumes. The genetic improvement has been, due in large part, to the advent of modern molecular and genomic technologies which have supplemented the traditional methods and classical breeding. This book brings together a comprehensive knowledge resource on all such developments and provides information on next genersation breeding approaches, improvement of quality traits, multiple stress resistance, seed quality enhancement and post-harvest processing and value addition in grain legumes. It is intended to be a comprehensive guide to legume crops improvement and cultivation. |
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| Mô tả vật lý: | XV, 347 p. 34 illus., 29 illus. in color. online resource. |
| số ISBN: | 9783031826290 |
| DOI: | 10.1007/978-3-031-82629-0 |