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Caracterización estomática de tres variedades de soya desarrolladas bajo diferentes humedades en el suelo

Other title
Stomate's caracterisation of three soybean varieties, grown under differents soil humidity (en)
Author
CABRERA LEJARDI, Melba1 ; DIAZ JIDY, Cecilia1
[1] Instituto de Investigaciones Fundamentales en Agricultura Tropical « Alejandro de Humboldt » INIFAT. Calle 2, esq. 1, Santiago de las Vegas, La Habana, Cuba
Source

Alimentaria. 2002, Num 332, pp 79-82 ; ref : 10 ref

CODEN
ALMNEC
ISSN
0300-5755
Scientific domain
Food science technology
Publisher
Eypasa, Madrid
Publication country
Spain
Document type
Article
Language
Spanish, Castilian
Keyword (fr)
Croissance Humidité sol Relation sol plante Soja Stomate Légumineuse grain
Keyword (en)
Growth Soil moisture Soil plant relation Soybean Stomata Grain legume
Keyword (es)
Crecimiento Humedad suelo Relación suelo planta Soya Estoma Leguminosa grano
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32C General agronomy. Plant production / 002A32C02 Soil-plant relationships. Soil fertility. Fertilization. Amendments / 002A32C02B Soil-plant relationships. Soil fertility

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32E Economic plant physiology / 002A32E04 Water relations, transpiration, stomata

Discipline
Agronomy. Soil sciences and vegetal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
13644225

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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