Improving the understanding of, and methods for, the detection of fungal wheat pathogens
Wheat is a staple food for 35% of the world’s population providing roughly 20% of its calorific and 25% of its protein intake. Puccinia triticina, Zymoseptoria tritici and Fusarium graminearum are some of the most economically damaging fungi causing huge wheat yield losses. Problems that arise when...
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University of Nottingham
2018
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.757456 |