Michel S, et al. (2018) Improving the baking quality of bread wheat by genomic selection in early generations. Theor. Appl. Genet. 131:477-493, was among the top 10 most downloaded articles from TAG in 2018.

Citation:

Michel S, Kummer C, Gallee M, Hellinger J, Ametz C, Akgol B, Epure D, Gungor H, Loschenberger F, Buerstmayr H (2018) Improving the baking quality of bread wheat by genomic selection in early generations. Theoretical and Applied Genetics 131:477-493; doi:10.1007/s00122-017-2998-x

Key message:

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis.

 


27.03.2019