Silicon Nanoparticle Application on Thymus serpyllum Under Drought and Salinity Stress in Vitro
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12668-024-01332-0.pdf
Reference68 articles.
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2. Salehi, B., Abu-Darwish, M. S., Taraweneh, A. H., Carbal, C., Gasetskaya, A. V., Salgueiro, L., Hosseinabadi, T., Rabaji, S., Chanda, W., Sharifi-Rad, M., et al. (2019). Thymus spp. plants—Food applications and phytopharmacy properties. Trends in Food Science & Technology, 85, 287–306.
3. Pandey, A. K., Chávez-González, M. L., Silva, A. S., & Singh, P. (2021). Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions—A new paradigm. Trends in Food Science & Technology, 111, 426–441.
4. Valerio, F., Mezzapesa, G. N., Ghannouchi, A., Mondelli, D., Logrieco, A. F., & Perrino, E. V. (2021). Characterization and antimicrobial properties of essential oils from four wild taxa of Lamiaceae family growing in Apulia. Agronomy, 11, 1431.
5. Tohidi, B., Rahimmalek, M., & Trindade, H. (2019). Review on essential oil, extracts composition, molecular and phytochemical properties of Thymus species in Iran. Industrial Crops and Products, 134, 89–99.
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