A class B heat shock factor selected for during soybean domestication contributes to salt tolerance by promoting flavonoid biosynthesis

Title
A class B heat shock factor selected for during soybean domestication contributes to salt tolerance by promoting flavonoid biosynthesis
Authors
Keywords
-
Journal
NEW PHYTOLOGIST
Volume 225, Issue 1, Pages 268-283
Publisher
Wiley
Online
2019-08-10
DOI
10.1111/nph.16104

Ask authors/readers for more resources

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started