What’s in your wheat? Scientists piece together genome of most common bread wheat, BE/CS’ Steven Salzberg, Phys.org

November 21, 2017

Johns Hopkins scientists report they have successfully used two separate gene technologies to assemble the most complete genome sequence to date of Triticum aestivum, the most common cultivated species of wheat used to make bread.

Steven Salzberg, Bloomberg Distinguished Professor of Biomedical Engineering, Computer Science, and Biostatistics, is quoted.

Read more at Phys.org.

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