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- May 1, 2022.
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Author Information
- Kenta C. Moriya1,
- Makoto Shirakawa2,
- Jeanne Loue-Manifel3,4,
- Yoriko Matsuda5,
- Kentaro Tamura6,
- Yoshito Oka1,
- Tomonao Matsushita1,
- Ikuko Hara-Nishimura7,
- Gwyneth Ingram3,
- Ryuichi Nishihama5,8,
- Justin Goodrich4,
- Takayuki Kohchi5 and
- Tomoo Shimada1,*
- 1Graduate School of Science, Kyoto University, Kyoto 606-8502, Japan
- 2Graduate School of Biological Sciences, Nara Institute of Science and Technology (NAIST), Ikoma 630-0192, Japan
- 3Laboratoire Reproduction et Développement des Plantes, University of Lyon, ENS de Lyon, UCB Lyon 1, CNRS, INRAE, Lyon 69342, France
- 4Institute of Molecular Plant Sciences, University of Edinburgh, Daniel Rutherford Building, Max Born Crescent, Edinburgh EH9 3BF, UK
- 5Graduate School of Biostudies, Kyoto University, Kyoto 606-8502, Japan
- 6School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
- 7Faculty of Science and Engineering, Konan University, Kobe 658-8501, Japan
- 8Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, Noda 278-8510, Japan
- ↵*Correspondence: tshimada{at}gr.bot.kyoto-u.ac.jp