Skip to main content
Book Chapter

Salt Stress Responses and Tolerance in Wheat

  • Srivastava N
Springer Singapore, (2019), 89-127
DOI: 10.1007/978-981-13-6883-7_4
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Wheat is produced in 17% of cultivated land throughout the world. It is a most widely grown cereal crop and has more calories and protein than any other crop. Approximately 35% of the world population uses it as staple food. Salt stress is one of the principal...

Cite

CITATION STYLE

APA

Srivastava, N. (2019). Salt Stress Responses and Tolerance in Wheat. In Wheat Production in Changing Environments (pp. 89–127). Springer Singapore. https://doi.org/10.1007/978-981-13-6883-7_4

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free