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    Productivity and Quality Characteristics of Tomato Fruits (<i>Solanum lycopersicum</i>) Are Improved by the Application of a Green Seaweed (<i>Ulva ohnoi</i>)

    Productivity and Quality Characteristics of Tomato Fruits (<i>Solanum lycopersicum</i>) Are Improved by the Application of a Green Seaweed (<i>Ulva ohnoi</i>) by Adrian Alejandro Espinosa-Antón, Rosalba Mireya Hernández-Herrera, Sandra Fabiola Velasco-Ramírez, Ana Cristina Ramírez-Anguiano, Eduardo Salcedo-Pérez

    Published 2025-03-01
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