Article

Genetic Variability of Seed Sugar Content in Worldwide Soybean Germplasm Collections

2009-05-01

Abstract excerpt

Soluble sugar is an important quality trait in food-grade soybeans [Glycine max (L.) Merr.]. Desirable sugars such as sucrose, glucose, and fructose can help improve the taste and flavor of soyfood including tofu, soymilk, and natto; whereas oligosaccharides including raffinose and stachyose are indigestible by humans and animals and often cause flatulence or diarrhea. In this study, 241 plant introductions (PIs)...

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Literature Corpus work: a63a7c75-f314-5ab9-a426-66fc69da5b72
DOI: 10.2135/cropsci2008.05.0256

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