izpis_h1_title_alt

Flavonoid, tannin and hypericin concentrations in the leaves of St. John-s wort (Hypericum perforatum L.) are affected by UV-B radiation levels
ID Germ, Mateja (Author), ID Stibilj, Vekoslava (Author), ID Kreft, Samo (Author), ID Gaberščik, Alenka (Author), ID Kreft, Ivan (Author)

URLURL - Presentation file, Visit http://dx.doi.org/10.1016/j.foodchem.2010.03.008 This link opens in a new window
Language:English
Keywords:hipericin, polifenoli, zdravilna zelišča, hypericum perforatum, tanini, flavonoidi, UV-B sevanje
Work type:Not categorized (r6)
Typology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Year:2010
Number of pages:Str. 471-474
Numbering:Vol.122, Issue 3
PID:20.500.12556/RUL-36281 This link opens in a new window
UDC:543
ISSN on article:0308-8146
DOI:10.1016/j.foodchem.2010.03.008 This link opens in a new window
COBISS.SI-ID:6251897 This link opens in a new window
Publication date in RUL:10.07.2015
Views:1179
Downloads:383
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Record is a part of a journal

Title:Food chemistry
Shortened title:Food chem.
Publisher:Elsevier
ISSN:0308-8146
COBISS.SI-ID:6385415 This link opens in a new window

Secondary language

Language:English
Keywords:flavonoids, hypericins, polyphenols, tanins, UV-B radiations

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