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dc.contributor.authorFauziah Tufail Ahmad-
dc.contributor.authorDiane E. Mather-
dc.contributor.authorHai-Yunn Law-
dc.contributor.authorMing Li-
dc.contributor.authorSana Abdul-Jabbar Yousif-
dc.contributor.authorKen J. Chalmers-
dc.contributor.authorRobert E. Asenstorfer-
dc.contributor.authorDaryl J. Mares-
dc.date.accessioned2017-04-09T02:30:15Z-
dc.date.available2017-04-09T02:30:15Z-
dc.date.issued2015-05-21-
dc.identifier.citationVol. 64 (2015)en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5322-
dc.description.abstractLutein is a naturally occurring plant carotenoid compound that is also an important micro-nutrient for humans. While the biosynthesis of lutein in bread wheat (Triticum aestivum L.) is well understood, in contrast, there is little information on the mechanism or the genetic control involved in conversion of lutein to lutein esters during storage of wheat grain. The purpose of this research was to investigate the genetic control of lutein ester formation in wheat.en_US
dc.language.isoenen_US
dc.publisherJournal of Cereal Scienceen_US
dc.subjectLutein estersen_US
dc.subjectGenetic controlen_US
dc.subjectMolecular markersen_US
dc.titleGenetic control of lutein esterification in wheat (Triticum aestivum L.) grainen_US
dc.typeArticleen_US
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