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Effects of green synthesis of sulfur nanoparticles from Cinnamomum zeylanicum barks on physiological and biochemical factors of Lettuce (Lactuca sativa)

Crossref DOI link: https://doi.org/10.1007/s12298-020-00793-3

Published Online: 2020-04-18

Published Print: 2020-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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