Effects of Chemical Treatments (Iron, Zinc and Salicylic Acid) and Soil Water Potential on Steviol Glycosides of Stevia (Stevia rebaudiana Bertoni.)
The most important characteristic of stevia is its high sweetness with zero calories which is due to the presence of Steviol glycosides (SVglys). This research aims to address the effect of salicylic acid (SA) and microelements viz. iron (Fe) and zinc (Zn) under different soil water potentials (-0.5...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2020-02-01
|
| Cyfres: | Iranian Journal of Chemistry & Chemical Engineering |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.ijcce.ac.ir/article_33123_83fbcd371229c66f869f273340ee3a5b.pdf |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|