Race and Virulence Analysis of <i>Puccinia triticina</i> in China During 2011 to 2013

Lin Zhang(Hebei Agricultural University), Daqun Liu(Zhejiang A & F University), Ying Gao(Hebei Agricultural University), Yajuan An(Tianjin University of Traditional Chinese Medicine), Wenxiang Yang(Hebei Agricultural University), Na Zhao(Hebei Agricultural University), Yu Xiao(Hebei Agricultural University), Hongfei Yan(Hebei Agricultural University), Qingfang Meng(Hebei Agricultural University)
Plant Disease
March 10, 2020
10.1094/pdis-01-20-0047-re
Cited by 15

Related Papers

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)
|Food Research International|2021|90
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
|International Journal of Food Microbiology|2021|83
Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China
|Molecules|2022|55
Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves
|Foods|2019|46
Extract of ice plant (<i>Mesembryanthemum crystallinum</i>) ameliorates hyperglycemia and modulates the gut microbiota composition in type 2 diabetic Goto-Kakizaki rats
|Food & Function|2019|40