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Publications by Anderson Lopes Peçanha
Effects of Indol Butyric Acid Concentration on Propagation From Cuttings of Papaya Cultivars ‘Golden’ and ‘Uenf/Caliman 01’
Fruits
Horticulture
Agronomy
Crop Science
Food Science
Related publications
Effects of Foliar Application of Indol Butyric Acid(IBA), Gibberellic Acid (GA3) and Zinc (Zn) on Yield and Quality of Tomato
International Journal of Plant & Soil Science
The Effect of Indole-Butyric Acid and Kinetin on Rooting of Rose Cuttings in Winter and Summer
Acta Agrobotanica
Evolution
Ecology
Crop Science
Systematics
Plant Science
Behavior
Agronomy
IMPACT OF THE SHOOT MATURITY LEVEL ON ROOTING, ACCLIMATISATION OF GREEN AND SEMI-HARDWOOD CUTTINGS OF THE BLUEBERRY (Vaccinium Corymbosum L.) CV. BLUECROP STIMULATED WITH INDOL BUTYRIC ACID AND NAPHTHALENE ACETIC ACID
Poljoprivreda i Sumarstvo
Soil Science
Nature
Crop Science
Food Science
Forestry
Plant Science
Landscape Conservation
Agronomy
Adverse Effects of Salt Stress on Rootability of Rosmarinus Officinalis Cuttings and Their Alleviation by Indole-3-Butyric Acid (IBA) and Bacillus Subtilis
Egyptian Journal of Horticulture
The Influence of Rooting Substrate and Growth Regulators Indol Butyric Acid and Naphthalene Acetic Acid in the Number and Length of Adventitious Roots to Hardwood Cuttings in Blueberry Cv. ‘Bluecrop’ (Vaccinium Corymbosum L.)
Journal of Agricultural Studies
Rooting of Apical Cuttings of Angelonia Integerrima Sprengel: Concentrations of Indole-3-Butyric Acid and Substrates
Ornamental Horticulture
Horticulture
Plant Science
Propagation of Comptonia Peregrina L. From Stem Cuttings
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Effect of Indol Acetic Acid and Indol Butric Acid on the Yield and Biochemical Constituents of Corn Grains.
Journal of Productivity and Development
Effect of Indol-3-Butiric Acid (IBA) on Rooting of Cuttings of Schizolobium Parahyba Var. Amazonicum (Huber Ex Ducke) Barneby
Australian Journal of Crop Science
Plant Science
Agronomy
Crop Science
