A class B heat shock factor selected for during soybean domestication contributes to salt tolerance by promoting flavonoid biosynthesis.
Bian XH, Li W, Niu CF, Wei W, Hu Y, Han JQ, Lu X, Tao JJ, Jin M, Qin H, Zhou B, Zhang WK, Ma B, Wang GD, Yu DY, Lai YC, Chen SY, Zhang JS.
Bian XH, et al. Among authors: hu y.
New Phytol. 2020 Jan;225(1):268-283. doi: 10.1111/nph.16104. Epub 2019 Oct 1.
New Phytol. 2020.
PMID: 31400247
Free article.