Promotion of adventitious root formation in root-cut mung bean seedlings by a commercial alkaline hydrolysis product of soy oil and its ingredients, unsaturated long-chain fatty acids

Abstract

Or ri ig gi in na al l r re es se ea ar rc ch h a ar rt ti ic cl le e R Re ev vi ie ew w a ar rt ti ic cl le e S Sh ho or rt t r re ep po or rt t Satoh S, Okubo T, Nomura Y 2019 Promotion of adventitious root formation in root-cut mung bean seedlings by a commercial alkaline hydrolysis product of soy oil and its ingredients, unsaturated long-chain fatty acids.