Microbial World for Sustainable Development
Author:
Publisher
Springer Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-3840-4_1
Reference45 articles.
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2. Adesulu AT, Awojobi KO (2014) Enhancing sustainable development through indigenous fermented food products in Nigeria. Afr J Microbiol Res 8:1338–1343. https://doi.org/10.5897/AJMR2013.5439
3. Ahmad M, Zahir ZA, Nazli F, Akram F, Arshad M, Khalid M (2013) Effectiveness of halo-tolerant, auxin producing Pseudomonas and rhizobium strains to improve osmotic stress tolerance in mung bean (Vigna radiata L.). Braz J Microbiol 44:1341–1348. https://doi.org/10.1590/S1517-83822013000400045
4. Ahmad M, Pataczek L, Hilger T, Zahir Z, Hussain A, Rasche F, Schafleitner R, Solberg S (2018) Perspectives of microbial inoculation for sustainable development and environmental management. Front Microbiol 9:9–11
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