CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS
2015
M. S. Gins | V. A. Kharchenko | V. K. Gins | A. A. Baykov | P. F. Kononkov | I. T. Ushakova
The characteristics that are typical for all leaved crops were identified in the studied green and spiced-aromatic crops. Maximal amount of the total antioxidants per 1 g of raw material is accumulated in juvenile leaves, flowers, and inflorescences. Total antioxidant content is decreased in old leaves of plants.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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