Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism
出版年份 2020 全文链接
标题
Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism
作者
关键词
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出版物
Frontiers in Microbiology
Volume 11, Issue -, Pages -
出版商
Frontiers Media SA
发表日期
2020-04-03
DOI
10.3389/fmicb.2020.00443
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