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legumes

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Legumes are members of the pea family (Fabaceae), producing distinctive pod fruits that split along two seams to release their seeds. They are a major focus of plant science research due to their unique symbiotic relationship with nitrogen-fixing bacteria in root nodules, which enriches soil fertility and reduces reliance on synthetic fertilizers. As both vital food crops and models for studying plant-microbe interactions, legumes offer key insights into sustainable agriculture and nutrient cycling.

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Genetic regulation of grass pea response to powdery mildew - Resour...

Powdery mildew is the chalky white coating that kills your pea and bean plants mid-summer — under...

PubMed → · research article

Association of Qualitative Characters With Agronomic Traits, and Th...

If you grow lentils, the fuzziness of the leaves and the color of the seeds are not just decorati...

COCHLEATA controls spatial regulation of cytokinin and auxin during...

Every garden pea, lentil, or clover you grow feeds itself partly by partnering with soil bacteria...

PubMed → · research article

Uncovering superior alleles and genetic loci for yield-related trai...

Mungbean sprouts you grow on your kitchen counter or toss into stir-fries come from a crop so yie...

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