Ascorbic Acid (Asa) improves Salinity Tolerance in Wheat (Triticum Aestivum L.) by Modulating Growth and Physiological Attributes
Wheat (Triticum aestivum L.) is one of the most important staple foods. High concentration of sodium chloride severely affects plants in general and wheat in specific. In this study the ameliorative effects of ascorbic acid (AsA) against sodium chloride stress were investigated in two commercial whe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wright State University
2021-01-01
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| Series: | Journal of Bioresource Management |
| Subjects: | |
| Online Access: | https://corescholar.libraries.wright.edu/cgi/viewcontent.cgi?article=1274&context=jbm |