CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS
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 lea...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2015-06-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/33 |
| _version_ | 1797238347843764224 |
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| author | M. S. Gins V. A. Kharchenko V. K. Gins A. A. Baykov P. F. Kononkov I. T. Ushakova |
| author_facet | M. S. Gins V. A. Kharchenko V. K. Gins A. A. Baykov P. F. Kononkov I. T. Ushakova |
| author_sort | M. S. Gins |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-07T19:55:20Z |
| format | Article |
| id | doaj.art-b267298e3caa435caff983998be29db8 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2024-04-24T17:34:12Z |
| publishDate | 2015-06-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-b267298e3caa435caff983998be29db82024-03-28T06:08:55ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322015-06-0102424510.18619/2072-9146-2014-2-42-4533CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPSM. S. Gins0V. A. Kharchenko1V. K. Gins2A. A. Baykov3P. F. Kononkov4I. T. Ushakova5All Russian Research Institute of Vegetable Breeding and Seed ProductionAll Russian Research Institute of Vegetable Breeding and Seed ProductionAll Russian Research Institute of Vegetable Breeding and Seed ProductionAll Russian Research Institute of Vegetable Breeding and Seed ProductionAll Russian Research Institute of Vegetable Breeding and Seed ProductionAll Russian Research Institute of Vegetable Breeding and Seed ProductionThe 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.https://www.vegetables.su/jour/article/view/33green and spiced aromatic cropsantioxidants |
| spellingShingle | M. S. Gins V. A. Kharchenko V. K. Gins A. A. Baykov P. F. Kononkov I. T. Ushakova CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS Овощи России green and spiced aromatic crops antioxidants |
| title | CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS |
| title_full | CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS |
| title_fullStr | CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS |
| title_full_unstemmed | CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS |
| title_short | CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS |
| title_sort | characteristics of green and spiced haromatic crops |
| topic | green and spiced aromatic crops antioxidants |
| url | https://www.vegetables.su/jour/article/view/33 |
| work_keys_str_mv | AT msgins characteristicsofgreenandspicedharomaticcrops AT vakharchenko characteristicsofgreenandspicedharomaticcrops AT vkgins characteristicsofgreenandspicedharomaticcrops AT aabaykov characteristicsofgreenandspicedharomaticcrops AT pfkononkov characteristicsofgreenandspicedharomaticcrops AT itushakova characteristicsofgreenandspicedharomaticcrops |