Hydropriming and nutripriming of bread wheat seeds improved the flour’s nutritional value of the first unprimed offspring

HIGHLIGHTS

• who: Miguel Baltazar and collaborators from the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Tru00e1s-os-Montes and Alto Douro (UTAD), have published the research work: Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flouru2019s Nutritional Value of the First Unprimed Offspring, in the Journal: Plants 2023, 12, 240. of /2023/
• what: The authors characterised biochemically the whole-wheat flour of S1 whose S0 seeds were hydro- and nutriprimed with Fe and/or Zn and compared it to the of untreated S0 seeds (control).
•  

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.