Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Plant Physiology Molecular farming Tissue culture Somatic embryogenesis Agrobacterium Saffron"'
Salinity is a common stress in many parts of the world especially in Iran that decreases the yield and quality of many crops. In order to investigate the effects of different levels of salinity stress on some physiological indices of saffron, an expe
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https://explore.openaire.eu/search/publication?articleId=od______2659::0c7595447f5d457484d514e45e1b3cff
https://zenodo.org/record/3336293
https://zenodo.org/record/3336293
زﻋﻔﺮان ﮔﺮاﻧﺒﻬﺎﺗﺮﯾﻦ ﮔﯿﺎه زراﻋﯽ ﻣﻮﺟﻮد در روي ﮐﺮه زﻣﯿﻦ اﺳﺖ ﮐﻪ از ﮔﺬﺷﺘﻪ ﻫﺎي دور ﺑﻪ دﻟﯿﻞ رﻧﮓ زﯾﺒﺎ و ﻋﻄﺮ و ﻃﻌﻢ اﺳﺘ
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https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00a9ac6ebe8c36b474ea32f31e752dcf
بهترین شرایط برای حفظ رنگ و عطر کلاله نگهداری آن به صورت سالم و خزد نشده در دمای یحچال است
The best article of Saffron
The best article of Saffron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15ac5502f4abe8e654f0730211e59246
Autor:
Rostami Majid, Golfam Rahil
Saffron (Crocus sativus L), an herbaceous sterile triploid plant, is used mainly as a source of secondary metabolites having aromatic and medicinal value. The major secondary metabolites of saffron are crocin (which is glycoside derivatives of trans-
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https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a9253ed8cdabaa59f79e54eb34a2f29
Autor:
Rostami Majid, Golfam Rahil
Saffron (Crocus sativus L.) is one of the highest priced spices of world and its quality depends on the concentration of three major metabolites: crocin, safranal and picrocrocin which are responsible for color, aroma and bitter taste of saffron, res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::555f2d3cd68a107e61f471c942efe7b0