Effects of Sodium Chloride Addition to the Medium of Five In Vitro Varieties Introduced of Potato. Journal of Hama University , [S. l.], v. 3, n. 5, 2020. Disponível em: https://hama-univ.edu.sy/ojs/index.php/huj/article/view/372. Acesso em: 25 apr. 2026.