Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism

Overview of attention for article published in Frontiers in Microbiology, April 2020

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RT @FrontMicrobiol: New Research: Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Ene…

24 Oct 2020

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Congrats sir @anukoolv7 @BirinchiKs

08 Apr 2020

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RT @FrontMicrobiol: New Research: Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Ene…

06 Apr 2020

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New Research: Sphingobacterium sp. BHU-AV3 Induces Salt Tolerance in Tomato by Enhancing Antioxidant Activities and Energy Metabolism https://t.co/hHxLqcSHFf #microbiology

04 Apr 2020

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