Revolutionizing the interaction between plants and bacteria
Friday, November 21, 2014 - 09:00
in Biology & Nature
Production of legumes, such as lentils, beans, peas and chickpeas, important for human nutrition, could increase, thanks to the contributions of a scientific group that revolutionized the study of interactions between plants and microorganisms at the University of Salamanca in Spain, leaded by Martha Trujillo Toledo.