Improving the understanding of and methods for the detection of fungal wheat pathogens

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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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Bibliographic Details
Main Author:	Roberts, Emily May
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Online Access:	https://eprints.nottingham.ac.uk/51729/

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