对《通过早期世代的基因组选择提高面包小麦烘焙品质》一文的更正
Correction to: Improving the baking quality of bread wheat by genomic selection in early generations.
作者信息
Michel Sebastian, Kummer Christian, Gallee Martin, Hellinger Jakob, Ametz Christian, Akgöl Batuhan, Epure Doru, Güngör Huseyin, Löschenberger Franziska, Buerstmayr Hermann
机构信息
Department for Agrobiotechnology (IFA-Tulln), Institute for Biotechnology in Plant Production, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430, Tulln, Austria.
Versuchsanstalt für Getreideverarbeitung, Österreichische Mühlenvereinigung e.V, Prinz-Eugen-Straße 14/1/4, 1040, Vienna, Austria.
出版信息
Theor Appl Genet. 2018 Feb;131(2):495. doi: 10.1007/s00122-018-3049-y.
Abstract
Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now.
摘要
不幸的是，共同作者贡戈尔博士在原始出版物的作者署名中被意外遗漏，现在已更新。
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