Antioxidant properties of garlic as affected by selenium and humic acid treatments

New Zealand Journal of Crop and Horticultural Science

Volumn 43, Issue 3, 2015, Pages 173-181

  Ghasemi, K ^a   Bolandnazar, S ^a   Tabatabaei, S J ^a,e   Pirdashti, H ^b   Arzanlou, M ^c   Ebrahimzadeh, M A ^d   Fathi, H ^d  

^a UNIVERSITY OF TABRIZ   (Iran)

^b SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

^c ARDABIL UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e SHAHED UNIVERSITY   (Iran)

Author keywords

allicin; antioxidant activity; garlic; humic acid; selenium

Indexed keywords

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); HUMIC ACID; MONOCOTYLEDON; NUTRITIVE VALUE; ORGANIC SULFUR COMPOUND; PHENOL; PIGMENT; SELENIUM; VEGETABLE;

ALLIUM SATIVUM;

EID: 84940787631     PISSN: 01140671     EISSN: 11758783     Source Type: Journal    
DOI: 10.1080/01140671.2014.991743     Document Type: Article

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