Improving the baking quality of bread wheat by genomic selection in early generations (vol 131, pg 477, 2017)

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dc.contributor.authorMichel, Sebastian
dc.contributor.authorKummer, Christian
dc.contributor.authorGallee, Martin
dc.contributor.authorHellinger, Jakob
dc.contributor.authorAmetz, Christian
dc.contributor.authorAkgöl, Batuhan
dc.contributor.authorBuerstmayr, Hermann
dc.date.accessioned2020-04-30T23:18:27Z
dc.date.available2020-04-30T23:18:27Z
dc.date.issued2018
dc.departmentDÜ, Ziraat Fakültesi, Tarla Bitkileri Bölümüen_US
dc.descriptionGungor, Huseyin/0000-0001-6708-6337; Michel, Sebastian/0000-0001-6636-2694; Epure, Doru-Gabriel/0000-0002-6209-2794; Buerstmayr, Hermann/0000-0002-0748-2351en_US
dc.descriptionWOS: 000423400100018en_US
dc.descriptionPubMed: 29340751en_US
dc.description.abstractUnfortunately, the co-author, Dr. Gungor was missed out in the authorship of original publication by mistake and it is updated now.en_US
dc.description.sponsorshipUniversity of Natural Resources and Life Sciences Vienna (BOKU); EU Eurostars project "E! 6399 Genomic selection of wheat varieties for robustness, yield and quality"; EU Eurostars project "E! 8959 Genomic selection for nitrogen use efficiency in wheat"en_US
dc.description.sponsorshipOpen access funding provided by University of Natural Resources and Life Sciences Vienna (BOKU). We like to thank Maria Burstmayr and her team for the tremendous work when extracting the DNA of several hundred wheat lines each year, Herbert Hetzendorfer for managing the collection of the phenotypic data, and Monika Opalo for screening the germplasm with regard to the Glu-1 loci. This research was funded by the EU Eurostars projects "E! 6399 Genomic selection of wheat varieties for robustness, yield and quality" and "E! 8959 Genomic selection for nitrogen use efficiency in wheat". We thank the anonymous reviewers for their valuable comments and suggestions for improving the manuscript.en_US
dc.identifier.doi10.1007/s00122-018-3049-yen_US
dc.identifier.endpage495en_US
dc.identifier.issn0040-5752
dc.identifier.issn1432-2242
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage495en_US
dc.identifier.urihttps://doi.org/10.1007/s00122-018-3049-y
dc.identifier.urihttps://hdl.handle.net/20.500.12684/3316
dc.identifier.volume131en_US
dc.identifier.wosWOS:000423400100018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofTheoretical And Applied Geneticsen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleImproving the baking quality of bread wheat by genomic selection in early generations (vol 131, pg 477, 2017)en_US
dc.typeCorrectionen_US

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