DNA in charred wheat grains from the Iron Age hillfort at Danebury, England
- 1 March 1994
- journal article
- other
- Published by Cambridge University Press (CUP)
- Vol. 68 (258), 126-132
- https://doi.org/10.1017/s0003598x00046263
Abstract
The genetic history of wheat is the story of the world's temperate staple food. Arcahaeologically, charred grains are the common way wheat is preserved. Study of burnt spelt wheat from the British Iron Age shows DNA is present, and begins to shows the wheat's character.Keywords
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