Zobrazeno 1 - 9
of 9
pro vyhledávání: '"SELLAM PERINBAN"'
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 86, Iss 7 (2016)
The present experiment was conducted to evaluate the yield and economic gain in cultivation of coloured capsicum (Capsicum annuum var grossum (L.) Sendt) hybrids in different protected structures. Six hybrids of coloured capsicum, i.e. Indra, Natasha
Externí odkaz:
https://doaj.org/article/ae0ef06e12fe444891164f513bbda114
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 86, Iss 4 (2016)
The present study was conducted to evaluate the vase life of sweet sultan (Centaurea moschata L.) in different vase solutions with view to use it as cut flower. Various vase solutions such as sucrose @ 2% and in combination with 8-hydroxyquinoline ci
Externí odkaz:
https://doaj.org/article/68c35672015b46ae944ca6cb9f96c37e
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 85, Iss 12 (2015)
The present study on effect of plant bioregulators on the vase life of snapdragon (Antirrhinum majus L) cut flowers was conducted at Directorate of Floricultural Research, Pusa Campus, New Delhi during 2013-14 to evaluate snapdragon flower spikes as
Externí odkaz:
https://doaj.org/article/e87f24dfb3eb4bfe9186eb2ebd77a79b
Publikováno v:
Journal of Food Process Engineering. 45
Publikováno v:
International Journal of Chemical Studies. 8:514-521
The present study demonstrated dyeing of silk and cotton fabric with the pigment extracted through various methods from two ornamentals, marigold (Tagetes erecta L.) and nasturtium (Tropeolum majus L.) Marigold creates the colour range from yellow to
Publikováno v:
Food chemistry. 393
Plasma activated water (PAW) is a new approach to disinfecting surfaces including fresh-cut foods while maintaining their quality attributes. The aim of this study was to evaluate the effect of PAW on enzyme activity, microbial and physicochemical qu
Publikováno v:
Food Chemistry. 397:133793
Plasma activated water (PAW) is one of the promising technologies for fresh food disinfection. In this study, PAW was generated by activating water under nonthermal plasma for 10, 20, 30, 45 and 60 min. The effectiveness of Escherichia coli inactivat
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 18(6)
Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in foo
Publikováno v:
Sustainable Horticulture Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::629bee666e9e8030f591576243d1984e
https://doi.org/10.1201/b22430-10
https://doi.org/10.1201/b22430-10