Molecular Physiology and Biotechnology of Legume Development

Dear Colleagues,

Legumes are primarily grown for human food, animal feed and manuring purposes. This group of plants provide a major source of proteins, vitamins, carbohydrates and fibres. As important food crops, the ability of legumes to establish symbiosis with nitrogen-fixing bacteria reduces the cost of their growth and makes them a valuable source of soil nitrogen for sustainable agriculture.

In this Special Issue on the Molecular Physiology and Biotechnology of Legume Development, we welcome contributions in form of original articles, reviews and short communications on the abovementioned topic. In addition, papers related to the most recent biotechnologies for legume growth and development are also welcome.

Dr. Yin Li
Dr. Shaowei Wei
Guest Editors

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