Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature
This study aimed to determine the effects of elevated carbon dioxide (eCO2) and temperature (eT) on the phytochemical and nutritional parameters of legumes.Field experiments were conducted using black Filters gram (Vigna mungo L.), green gram (Vigna radiate L.), and pigeonpea (Cajanus cajan L.) genotypes under the Free Air Temperature Elevation (FA