Effect of Arbuscular Mycorrhizal Fungi on the Growth and Polyphenol Profile of Marjoram, Lemon Balm, and Marigold

Author:

Engel Rita1,Szabó Krisztina1,Abrankó László2,Rendes Kata3,Füzy Anna4,Takács Tünde4

Affiliation:

1. MTA Centre for Ecological Research, Institute of Ecology and Botany, Alkotmány út 2-4, Vácrátót H-2163, Hungary

2. Faculty of Food Science, Department of Applied Chemistry, Szent István University, Villányi út 29−43, Budapest H-1118, Hungary

3. Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Műegyetem rkp. 3, Budapest H-1111, Hungary

4. MTA Centre for Agricultural Research, Institute for Soil Sciences and Agricultural Chemistry, Herman Ottó út 15, Budapest H-1022, Hungary

Funder

Országos Tudományos Kutatási Alapprogramok

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference50 articles.

1. Dietary phenolics: chemistry, bioavailability and effects on health

2. Polyphenols: food sources and bioavailability

3. Dietary Polyphenols and the Prevention of Diseases

4. Antioxidants in Herbs

5. Mieseler, T.Calendula: An Herb Society of America Guide,http://www.herbsociety.org(accessed Jan 22, 2016) .

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