Uptake Of Copper And Cerium By Alfalfa, Lettuce And Cucumber Exposed To nCeO2 And nCuO Through The Foliage Or The Roots: Impacts On Food Quality, Physiological And Agronomical Parameters
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Uptake Of Copper And Cerium By Alfalfa, Lettuce And Cucumber Exposed To nCeO2 And nCuO Through The Foliage Or The Roots: Impacts On Food Quality, Physiological And Agronomical Parameters