Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

Author:

El-Zaeddi Hussein,Calín-Sánchez Ángel,Nowicka Paulina,Martínez-Tomé Juan,Noguera-Artiaga Luis,Burló Francisco,Wojdyło Aneta,Carbonell-Barrachina Ángel A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. The effect of salicylic acid on some morphological and biochemistry parameters under salt stress in herb artichoke (Cynara Scolymus L.);Bagherifard;Research Journal of Fisheries and Hydrobiology,2015

4. Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.;Barros;Food Chemistry,2012

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