Increased nutritional value in food crops
Keywords:
Área Biología Vegetal y Animal, Ecología
Arbuscular mycorrhizal fungi
Greenhouse-grown lettuce
Antioxidant properties
Glomus-intraradices
Quality
Trichoderma
Inoculation
Yield
Biostimulants
Agriculture
Note:
Creative Commons Attribution License
Citation:
Goicoechea-Preboste, M. (María Nieves); Antolín-Bellver, M. (María del Carmen). "Increased nutritional value in food crops". Microbial biotechnology. 2017; 10(5): 1004 - 1007
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