Heat stress reduces the accumulation of rosmarinic acid and the total antioxidant capacity in spearmint (Mentha spicata L)

Journal of the Science of Food and Agriculture

Volumn 85, Issue 14, 2005, Pages 2429-2436

  Fletcher, Ronald S ^a   Slimmon, Tannis ^a   McAuley, Colette Y ^a   Kott, Laima S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antioxidants; Heat stress; Phenolics; Rosmarinic acid; Spearmint

Indexed keywords

MENTHA SPICATA;

EID: 27144495452     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2270     Document Type: Article

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