Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products

Wheat (Triticum aestivum L.) is a major global commodity and the primary source for baked products in agri-food supply chains. Consumers are increasingly demanding more nutritious food products with less environmental degradation, particularly related to water and fertilizer nitrogen (N) inputs. Whi...

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Detalles Bibliográficos
Autores principales: Tamagno, Santiago, Pittelkow, Cameron M., Fohner, George, Nelsen, Taylor S., Hegarty, Joshua M., Carter, Claudia E., Vang, Teng, Lundy, Mark E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9491324/
https://www.ncbi.nlm.nih.gov/pubmed/36161023
http://dx.doi.org/10.3389/fpls.2022.952303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9491324/
https://www.ncbi.nlm.nih.gov/pubmed/36161023
http://dx.doi.org/10.3389/fpls.2022.952303

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