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This page is a summary of: Salicylic Acid– and Ascorbic Acid–Induced Salt Tolerance in Mung bean (Vigna radiata (L.) Wilczek) Accompanied by Oxidative Defense Mechanisms, Journal of soil science and plant nutrition, May 2021, Springer Science + Business Media,
DOI: 10.1007/s42729-021-00502-3.
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