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A class B heat shock factor selected for during soybean domestication contributes to salt tolerance by promoting flavonoid biosynthesis
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Journal Title: | New Phytologist |
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Authors and Corporations: | , , , , , , , , , , , , , , , , , |
In: | New Phytologist, 225, 2020, 1, p. 268-283 |
Type of Resource: | E-Article |
Language: | English |
published: |
Wiley
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Subjects: |