LI,Xin, LI,Juanjuan, ISLAM,Faisal, NAJEEB,Ullah, PAN,Jianmin, HOU,Zhuoni, . . . XU,Ling. (2022). 5-Aminolevulinic acid could enhance the salinity tolerance by alleviating oxidative damages in Salvia miltiorrhiza. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
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Chicago Style (17th ed.) Citation
LI,Xin, LI,Juanjuan, ISLAM,Faisal, NAJEEB,Ullah, PAN,Jianmin, HOU,Zhuoni, SHOU,Jianyao, QIN,Yebo, and XU,Ling. 5-Aminolevulinic Acid Could Enhance the Salinity Tolerance by Alleviating Oxidative Damages in Salvia Miltiorrhiza. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022.
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MLA (9th ed.) Citation
LI,Xin, et al. 5-Aminolevulinic Acid Could Enhance the Salinity Tolerance by Alleviating Oxidative Damages in Salvia Miltiorrhiza. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022.
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Warning: These citations may not always be 100% accurate.