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Taste of microbes: the terroir explained by rhizospheric microbes

Ryohei Thomas Nakano1

  • 1Faculty of Science, Hokkaido University, 060-0810, Sapporo, Japan.

The New Phytologist
|May 4, 2024
PubMed
Abstract

No abstract available in PubMed .

Keywords:
glucosinolateplant flavorsplant microbiotaplant specialized metabolismroot–microbe interactionssoil‐borne microbesterroir

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