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Change in salt tolerance of bread wheat as a result of the introgression of the genetic material of Aegilops speltoides and Triticum timopheevii

Crossref DOI link: https://doi.org/10.1134/S2079059716030151

Published Online: 2016-05-14

Published Print: 2016-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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