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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
)
URL - Presentation file, Visit
http://dx.doi.org/10.1016/j.foodchem.2010.03.008
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Language:
English
Keywords:
hipericin
,
polifenoli
,
zdravilna zelišča
,
hypericum perforatum
,
tanini
,
flavonoidi
,
UV-B sevanje
Work type:
Not categorized
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
UDC:
543
ISSN on article:
0308-8146
DOI:
10.1016/j.foodchem.2010.03.008
COBISS.SI-ID:
6251897
Publication date in RUL:
10.07.2015
Views:
1950
Downloads:
414
Metadata:
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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
Secondary language
Language:
English
Keywords:
flavonoids
,
hypericins
,
polyphenols
,
tanins
,
UV-B radiations
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