A class B heat shock factor selected for during soybean domestication contributes to salt tolerance by promoting flavonoid biosynthesis

Author:

Bian Xiao‐Hua12ORCID,Li Wei34,Niu Can‐Fang1,Wei Wei1,Hu Yang12,Han Jia‐Qi12,Lu Xiang12,Tao Jian‐Jun1,Jin Meng12,Qin Hao1,Zhou Bin5,Zhang Wan‐Ke1,Ma Biao16,Wang Guo‐Dong1,Yu De‐Yue3,Lai Yong‐Cai4,Chen Shou‐Yi1,Zhang Jin‐Song12

Affiliation:

1. State Key Lab of Plant Genomics Institute of Genetics and Developmental Biology INASEED Chinese Academy of Sciences Beijing 100101 China

2. College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing 100049 China

3. National Center for Soybean Improvement, National Key Lab of Crop Genetics and Germplasm Enhancement Jiangsu Collaborative Innovation Center for Modern Crop Production Nanjing Agricultural University Nanjing 210095 China

4. Institute of Farming and Cultivation Heilongjiang Provincial Academy of Agricultural Sciences Harbin 150086 China

5. Institute of Crop Science Anhui Provincial Academy of Agricultural Sciences Hefei 230031 China

6. Biology and Agriculture Research Center School of Chemistry and Biological Engineering University of Science and Technology Beijing 100024 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Plant Science,Physiology

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