Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism.
作者： Anukool Vaishnav , Jyoti Singh , Prachi Singh , Rahul Singh Rajput , Harikesh Bahadur Singh
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摘要: … –bacteria interactions in response to salt stress have been characterized, the precise molecular mechanisms by which bacterial … with the increased antioxidant enzyme activities along …
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