Taste of microbes: the terroir explained by rhizospheric microbes
This article is a Commentary on Walsh et al. (2024), 243: 1951–1965.
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| Veröffentlicht in: | The New phytologist 2024-09, Vol.243 (5), p.1639-1641 |
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| container_end_page | 1641 |
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| container_issue | 5 |
| container_start_page | 1639 |
| container_title | The New phytologist |
| container_volume | 243 |
| creator | Nakano, Ryohei Thomas |
| description | This article is a Commentary on Walsh et al. (2024), 243: 1951–1965. |
| doi_str_mv | 10.1111/nph.19796 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0028-646X |
| ispartof | The New phytologist, 2024-09, Vol.243 (5), p.1639-1641 |
| issn | 0028-646X 1469-8137 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_3050941790 |
| source | MEDLINE; Wiley Journals |
| subjects | glucosinolate Microorganisms plant flavors plant microbiota plant specialized metabolism Rhizosphere root–microbe interactions soil‐borne microbes Taste - physiology terroir |
| title | Taste of microbes: the terroir explained by rhizospheric microbes |
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