The effect of various NaCl concentrations on morphophysiological properties of bread wheat sprouts (Triticum aestivum L.) / Gasimova, F. I., Khanishova, M. A., Tagiyeva, K. R., Azizov, I. V. (2018)
web address of the page http://jnas.nbuv.gov.ua/article/UJRN-0000957445
Factors in experimental evolution of organisms Б - 2020 /  Issue (2018, Т. 23)
Gasimova F. I., Khanishova M. A., Tagiyeva K. R., Azizov I. V.
The effect of various NaCl concentrations on morphophysiological properties of bread wheat sprouts (Triticum aestivum L.)
Cite:
Gasimova, F. I., Khanishova, M. A., Tagiyeva, K. R., Azizov, I. V. (2018). The effect of various NaCl concentrations on morphophysiological properties of bread wheat sprouts (Triticum aestivum L.). Factors in experimental evolution of organisms, 23, 176-181. http://jnas.nbuv.gov.ua/article/UJRN-0000957445 | |
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