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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.9
- 수록면
- 605 - 623 (19page)
- DOI
- 10.1007/s11816-024-00921-5
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초록· 키워드
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Legumes have played an essential part as food and feed, but their productivity is inadequate to deliver the protein needs of a rapidly growing human population and livestock sectors. In numerous places around the world, legumes are the peculiar source of protein which essential for the human consumption. They are typically used as a supplement to other dietary proteins. As legumes have the richest protein source, the health experts and consumers demand increased rapidly. Simul- taneously, the inhabitants of humans in the universe increased promptly. Meanwhile, fuctuation in biotic and also abiotic components is an extensive constraint for crop growth. It may provoke stress which results in the reduction of yield. However, the legume shows recalcitrant nature, these are the major root cause of the shortage of food. The biotechnology provides a solution to rectify all those issues and genetic transformation plays a consequential impact on enhancement of the legume productivity. This review clearly emphasizes the constraints of legume productivity, the strategy used, skill requirement and current advances in biotechnology for legume improvement.
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