Rhizobium sp. – a Potential Tool for Improving Protein Content in Peas and Faba Beans

Publicado en línea: 05 ago 2017

Páginas: 2 - 9

DOI: https://doi.org/10.1515/plua-2017-0001

Palabras clave

rhizobia, legumes, protein content, soil type

© 2017 Alise Šenberga et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.