Article
Genetics of mycorrhizal symbiosis in winter wheat (Triticum aestivum).
The New phytologist - 1 Jul 2017
Lehnert Heike, Serfling Albrecht, Enders Matthias, Friedt Wolfgang, Ordon Frank
Abstract excerpt
Bread wheat (Triticum aestivum) is a major staple food and therefore of prime importance for feeding the Earth's growing population. Mycorrhiza is known to improve plant growth, but although extensive knowledge concerning the interaction between mycorrhizal fungi and plants is available, genotypic differences concerning the ability of wheat to form mycorrhizal symbiosis and quantitative trait loci (QTLs) involved...
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