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.
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书目信息
Овощи России
卷
0
期
2
页码
42
- 45
ISSN
2072-9146 | 2618-7132
出版者
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
其它主题
Green and spiced aromatic crops
语言
英语
2024-12-11
2025-03-19
DOAJ
