Salicylic Acid– and Ascorbic Acid–Induced Salt Tolerance in Mung bean (Vigna radiata (L.) Wilczek) Accompanied by Oxidative Defense Mechanisms
Maria Nawaz, Muhammad Yasin Ashraf, Ameer Khan, Fahim Nawaz
Topics & Concepts
Salicylic acidMalondialdehydeAscorbic acidVignaHydrogen peroxideChemistrySalinityHorticultureGerminationLipoxygenaseOxidative stressFood scienceBotanyBiologyBiochemistryEnzymeEcologyPlant Stress Responses and ToleranceSeed Germination and PhysiologyLegume Nitrogen Fixing Symbiosis