KABAY, T. Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 8, p. 1455–1458, 2022. DOI: 10.24925/turjaf.v10i8.1455-1458.5242. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/5242. Acesso em: 29 apr. 2024.