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