Open AccessEffect of water stress and salicylic acid on some quantitative characteristics of mung bean
Publication year - 2014
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/4.12.274-280
Subject(s) - mung bean , salicylic acid , chemistry , stress (linguistics) , water stress , botany , biology , agronomy , food science , biochemistry , philosophy , linguistics