Characteristics of green and spiced-aromatic crops
Автор: Gins M.S., Kharchenko V.A., Gins V.K., Baykov A.A., Kononkov P.F., Ushakova I.T.
Журнал: Овощи России @vegetables
Рубрика: Физиология и биохимия растений
Статья в выпуске: 2 (23), 2014 года.
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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.
Antioxidants, green and spiced-aromatic crops
Короткий адрес: https://sciup.org/14025083
IDR: 14025083
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