Exploring variability of free asparagine content in the grain of bread wheat (triticum aestivum l.) varieties cultivated in italy to reduce acrylamide-forming potential

HIGHLIGHTS

• who: Andrea Tafuri and collaborators from the Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis have published the article: Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential, in the Journal: Plants 2023, 12, 1349. of 14/03/2023
• what: Considering the importance of bread wheat in the Italian agricultural system and food industry, the aim of this study was to perform a preliminary evaluation of fAsn content in the grain of selected elite . . .
  

   

  

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