The Effect of Nodule Bacterial Strains and the Preparation “Biochar” on the Protein Content of the “Durdona” Variety of Mung Bean
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Abstract
The effect of nodule bacterial strains and the preparation “Biochar” on the protein content of the “Durdona” variety of mung bean was studied and the results of the research were presented.
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How to Cite
Amirov Murodullo Shavkat ogli. (2025). The Effect of Nodule Bacterial Strains and the Preparation “Biochar” on the Protein Content of the “Durdona” Variety of Mung Bean. Journal of Intellectual Property and Human Rights, 4(5), 183–184. Retrieved from http://journals.academiczone.net/index.php/jiphr/article/view/5095
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