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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.

AGROVOC Keywords

antioxidants

Bibliographic information

Published in

Овощи России

Volume 0 Issue 2 Pagination 42 - 45 ISSN 2072-9146 | 2618-7132

Publisher

Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"

Other Subjects

Green and spiced aromatic crops

Language

English

In AGRIS since: 2024-12-11

Modification date: 2025-03-19

Format: DOAJ

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This bibliographic record has been provided by Directory of Open Access Journals

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Links

DOI https://www.vegetables.su/jour/article/view/33

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