Variation of volatile compounds in celery through different vegetative stages
Author:
Funder
Shahrekord University
Publisher
Springer Science and Business Media LLC
Subject
Cell Biology,Plant Science,Genetics,Physiology,Ecology, Evolution, Behavior and Systematics
Link
https://link.springer.com/content/pdf/10.1007/s40502-023-00744-6.pdf
Reference27 articles.
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2. Bjeldanes, L. F., & Kim, I. S. (1977). Phthalide components of celery essential oil. The Journal of Organic Chemistry, 42, 2333–2335.
3. Boncan, D. A. T., Tsang, S. S. K., Li, C., Lee, I. H. T., Lam, H. M., Chan, T. F., & Hui, J. H. L. (2020). Terpenes and terpenoids in plants: Interactions with environment and insects. International Journal of Molecular Sciences, 21, 7382. https://doi.org/10.3390/ijms21197382
4. Buleandra, M., Oprea, E., Popa, D. E., David, I. G., Moldovan, Z., Mihai, I., & Badea, I. A. (2016). Comparative chemical analysis of Mentha piperita and M. spicata and a fast assessment of commercial peppermint teas. Natural Product Communications, 11, 551–555. https://doi.org/10.1177/1934578X1601100433
5. Cui, L., Zhu, Y. C., Gao, S., Wang, J. M., Peng, B., Ni, J., Zhou, L. X., He, J., & Ma, X. Q. (2013). Ninety-day administration of dl-3-n-butylphthalide for acute ischemic stroke: A randomized, double-blind trial. Chinese Medical Journal, 126, 3405–3510. https://doi.org/10.3760/cma.j.issn.0366-6999.20123240
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