Wheat genomic study for genetic improvement of traits in China

Bread wheat (Triticum aestivum L.) is a major crop that feeds 40% of the world’s population. Over the past several decades, advances in genomics have led to tremendous achievements in understanding the origin and domestication of wheat, and the genetic basis of agronomically important traits, which...

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Autores principales:	Jun Xiao, Liu, Bao, Yingyin Yao, Zifeng Guo, Haiyan Jia, Kong, Lingrang, Aimin Zhang, Wujun Ma, Zhongfu Ni, Xu, Shengbao, Fei Lu, Yuannian Jiao, Wuyun Yang, Xuelei Lin, Silong Sun, Zefu Lu, Gao, Lifeng, Zhao, Guangyao, Shuanghe Cao, Qian Cheng, Kunpu Zhang, Wang, Mengcheng, Wang, Meng, Hu, Zhaorong, Guo, Weilong, Guoqiang Li, Xin Ma, Junming Li, Fangpu Han, Xiangdong Fu, Zhengqiang Ma, Daowen Wang, Zhang, Xueyong, Hong-Qing Ling, Guangmin Xia, Yiping Tong, Zhiyong Liu, He Zhonghu, Jizeng Jia, Kang Chong
Formato:	Journal Article
Lenguaje:	Inglés
Publicado:	Springer 2022
Materias:	wheat genomics genetic improvement
Acceso en línea:	https://hdl.handle.net/10568/129083