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2009•Cultivos TropicalesRequires access

Ions and chlorophyll content in Cuban bread wheat variety C-204 under salt stress conditions.

Leandris Argentel‐Martínez, D. R. López, L. M. González, Raúl Collado, Evangelina Gómez, R. Girón, Ingrid Johana Mesa FONSECA

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Key concepts: Stress (linguistics), Variety (cybernetics), Salt (chemistry), Chlorophyll, Food science, Chemistry, Agronomy, Environmental science

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Ions and chlorophyll content in Cuban bread wheat variety C-204 under salt stress conditions. — Research Paper | ScholarLens