Salicylic Acid and Fish Flour Pre-treatments Affect Wheat Phenolic and Flavonoid Compounds, Lipid Peroxidation Levels under Salt Stress

Autor:	Karadağ, B., Yücel, N. Candan
Zdroj:	Cereal Research Communications, 2017 Jan 01. 45(2), 192-201.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/26754699 Zobrazit plný text záznamu Full text from SpringerLink