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Originally Posted by
Jovialis
Not to say this was it, end of story. But perhaps it could be largely responsible for their admixture proportions. From the study the thread is based on:
Good work, Jovialis. I have two questions, though.
What, given there's a significant amount of R1b U152, for example, in Sicily and Calabria, would explain there's 0 % Beaker in them?
Also, Tuscans are not very different at all from, say, Emilians or some Ligurians globally. What would explain the drastic shift from Northern Italy to Tuscans?
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