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Rhizobium sp. – a Potential Tool for Improving Protein Content in Peas and Faba Beans Cover

Rhizobium sp. – a Potential Tool for Improving Protein Content in Peas and Faba Beans

Rural Sustainability Research
Volume 37 (2017): Issue 332 (July 2017)
By: Alise Šenberga,  Laila Dubova,  Ina Alsiņa and  Liene Strauta  
Open Access
|Aug 2017

Authors

Alise Šenberga

alise.senberga@llu.lv

Latvia University of Agriculture, Jelgava

Laila Dubova

Latvia University of Agriculture, Jelgava

Ina Alsiņa

Latvia University of Agriculture, Jelgava

Liene Strauta

Latvia University of Agriculture, Jelgava
DOI: https://doi.org/10.1515/plua-2017-0001 | Journal eISSN: 2256-0939
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Language: English
Page range: 2 - 9
Published on: Aug 5, 2017
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
rhizobia,
legumes,
protein content,
soil type
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2017 Alise Šenberga, Laila Dubova, Ina Alsiņa, Liene Strauta, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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