Physiological processes associated with genetic progress in yield potential of wheat (Triticum aestivum L.)
Wheat (Triticum aestivum L.) is the most widely grown of any crop and provides one-fifth of the total calories of the world's population. Since the 1960s, increases in productivity have been achieved as a result of wide-scale adoption of Green Revolution technologies. However, in spite of growi...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2012
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| Online Access: | https://eprints.nottingham.ac.uk/13903/ |