The epigenetic fate of introgressed DNA in the wheat genome
Description preview
Bread wheat (Triticum aestivum) is the source of 20% of all calories consumed worldwide. Understanding its biology and genetics is essential in developing a sustainable and productive agricultural landscape. Modern bread wheat derived from the hybridisation of the two cereal species (Aegilops tauschii and Triticum turgidum) approximately 10,000…
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