Molecular and pathogenic characterization of Fusarium oxysporum f. sp. pisi isolates obtained from Turkey
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Springer Science and Business Media LLC
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https://link.springer.com/content/pdf/10.1007/s10658-024-02931-z.pdf
Reference55 articles.
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2. Aslam, S., Ghazanfar, M. U., Munir, N., & Hamid, M. I. (2019). Managing Fusarium wilt of pea by utilizing different application methods of fungicides. Pakistan Journal of Phytopathology, 31(1), 81–88. https://doi.org/10.1007/s10658-018-1505-9
3. Aydın, F., Özer, G., Alkan, M., & Çakır, İ. (2022). Start codon targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiology, 107, 104081. https://doi.org/10.1016/j.fm.2022.104081
4. Bani, M., Rubiales, D., & Rispail, N. (2012). A detailed evaluation method to identify sources of quantitative resistance to Fusariumoxysporum f.sp. pisi race 2 within a Pisum spp. germplasm collection. Plant Pathology, 61(3), 532–542. https://doi.org/10.1111/j.1365-3059.2011.02537.x
5. Bani, M., Rispail, N., Evidente, A., Rubiales, D., & Cimmino, A. (2014). Identification of the main toxins isolated from Fusariumoxysporum f.sp. pisi race 2 and their relation with isolates pathogenicity. Journal of Agricultural and Food Chemistry, 62(12), 2574–2580. https://doi.org/10.1021/jf405530g
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