Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (

ajowan drought stress essential oil polyphenols components thymol

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
05 Oct 2022
Historique:
received: 02 09 2022
revised: 23 09 2022
accepted: 29 09 2022
entrez: 14 10 2022
pubmed: 15 10 2022
medline: 15 10 2022
Statut: epublish

Résumé

Ajowan (

Identifiants

pubmed: 36230162
pii: foods11193084
doi: 10.3390/foods11193084
pmc: PMC9562171
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Isfahan University of Technology, Isfahan, Iran
ID : 00123

Références

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Auteurs

Gita Mirniyam (G)

Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.

Mehdi Rahimmalek (M)

Department of Horticulture, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.

Ahmad Arzani (A)

Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.

Adam Matkowski (A)

Department of Pharmaceutical Biology and Biotechnology, Wroclaw Medical University, 50-556 Wroclaw, Poland.

Shima Gharibi (S)

Core Research Facilities (CRF), Isfahan University of Medical Sciences, Isfahan 81746 73461, Iran.

Antoni Szumny (A)

Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wroclaw, Poland.

Classifications MeSH