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Salicylic Acid and Calcium Chloride Seed Priming: A Prominent Frontier in Inducing Mineral Nutrition Balance and Antioxidant System Capacity to Enhance the Tolerance of Barley Plants to Salinity
Salicylic Acid and Calcium Chloride Seed Priming: A Prominent Frontier in Inducing Mineral Nutrition Balance and Antioxidant System Capacity to Enhance the Tolerance of Barley Plants to Salinity
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Salicylic Acid and Calcium Chloride Seed Priming: A Prominent Frontier in Inducing Mineral Nutrition Balance and Antioxidant System Capacity to Enhance the Tolerance of Barley Plants to Salinity

Plants (Basel), 2024-05, Vol.13 (9), p.1268 [Tạp chí có phản biện]

COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2223-7747 ;EISSN: 2223-7747 ;DOI: 10.3390/plants13091268 ;PMID: 38732483

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2
Influence of Zinc Oxide Nanoparticles in In Vitro Culture and Bacteria Bacillus thuringiensis in Ex Vitro Conditions on the Growth and Development of Blackberry (Rubus fruticosus L.)
Influence of Zinc Oxide Nanoparticles in In Vitro Culture and Bacteria Bacillus thuringiensis in Ex Vitro Conditions on the Growth and Development of Blackberry (Rubus fruticosus L.)
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Influence of Zinc Oxide Nanoparticles in In Vitro Culture and Bacteria Bacillus thuringiensis in Ex Vitro Conditions on the Growth and Development of Blackberry (Rubus fruticosus L.)

Applied sciences, 2024-04, Vol.14 (9), p.3743 [Tạp chí có phản biện]

2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;EISSN: 2076-3417 ;DOI: 10.3390/app14093743

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3
Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices
Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices
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Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Foods, 2024-04, Vol.13 (9), p.1295 [Tạp chí có phản biện]

COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods13091295 ;PMID: 38731666

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