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作 者:Shengsheng Bai Guiping Wang Rui Song Yanna Liu Lei Hua Jinwei Yang Lijun Zhang Shams ur Rehman Xiaohua Hao Lifeng Hou Chaozhong Zhang Hongna Li Yanyan Liang Lihua Zhao Yan Xue Zheng Wang Shisheng Chen
机构地区:[1]National Key Laboratory of Wheat Improvement,Peking University Institute of Advanced Agricultural Sciences,Shandong Laboratory of Advanced Agriculture Sciences in Weifang,Weifang 261325,China [2]Department of Plant Sciences,University of California,Davis,CA 95616,USA
出 处:《Science China(Life Sciences)》2024年第9期2039-2042,共4页中国科学(生命科学英文版)
基 金:supported by the Key R&D Program of Shandong Province(ZR202211070163,2023LZGC022);the Provincial Natural Science Foundation of Shandong(ZR2021MC056,ZR2021ZD30);the National Key Research and Development Program of China(2022YFD1201300);the Young Taishan Scholars Program of Shandong Province。
摘 要:Dear Editor,Bread wheat(Triticum aestivum L.)is a globally important cereal providing~20% of the calories and proteins for>4.5billion people.Plant architecture,including morphologies of leaves,spikes,stems,and roots,has great impact on plant development and productivity,and thus has been extensively investigated in various plant species(Jiang et al.,2023;Zhang et al.,2017).
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