Work

Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

Year: 2021

Type: article

Source: Molecular Breeding

DOI: 10.1007/s11032-021-01238-9

Authors: Yan Wang, Qing Chen, Yang Li, Zhenru Guo, Caihong Liu, Yongfang Wan, Malcolm Hawkesford, Jing Zhu, Wang Wu, Meiqiao Wei, Kan Zhao, Yunfeng Jiang, Yazhou Zhang, Qiang Xu, Li Kong, Zhien Pu, Mei Deng, Qiantao Jiang, Xiujin Lan, Jirui Wang, Guoyue Chen, Jian Ma, Youliang Zheng, Yuming Wei, Pengfei Qi

Institutions: Sichuan Agricultural University, Rothamsted Research

Language: English

Topic: Wheat and Barley Genetics and Pathology

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funders: National Natural Science Foundation of China, China Scholarship Council, Department of Science and Technology of Sichuan Province, Sichuan Agricultural University, Biotechnology and Biological Sciences Research Council

Awards: G1395788659, G1429743732, G1596793069, G2371117192, G3913479722, G4902163946, G5354303178, G5685224123, G592284535, G6395283972, G6433640403, G6795906370, DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability, G8374101951, G8641295956

OpenAlex ID: W3157817609

FWCI: 0.751

Cites: 63

Cited by: 9

Related to: 10