In this study, we aimed to analyze the mechanism underlying the differences in seed germination among different quinoa lines. Here, using the fast-germinating line (Dianli-222) and slow-germinating li
Quinoa is a herb within the Quinoa subfamily of Amaranthaceae, with remarkable environmental adaptability. Its young leaves and grains are edible and rich in protein, amino acids, microorganisms, and
Quinoa (Chenopodium quinoa), a pseudocereal native to the Andean regions, is mainly characterized by the quality and nutritional value of its proteins due to an excellent balance of essential amino ac