Modification of Fatty Acid, Essential Oil and Phenolic Contents of Salt-Treated Sweet Marjoram (Origanum majoranaL.) According to Developmental Stage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02904.x/fullpdf
Reference50 articles.
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2. Salt effects on Origanum majorana fatty acids and essential oils composition;Bâatour;J Sci Food Agric.,2011
3. Salt effect on phenolics and antioxidant activities of Tunisian and Canadian sweet marjoram (Origanum majorana L.) shoots;Bâatour;J Sci Food Agric.,2012
4. Plant growth promoting rhizobacteria improve growth and essential oil yield in Origanum majorana L;Banchio;Biochem Syst Ecol,2008
5. Changes in fatty acid and essential oil composition of sage (Salvia officinalis L.) leaves under NaCl stress;Ben Taarit;Food Chem,2010
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5. Marjoram physiological and molecular performance under water stress and chitosan treatment;Acta Physiologiae Plantarum;2019-03-14
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