Mirniyam, G.; Rahimmalek, M.; Arzani, A.; Matkowski, A.; Gharibi, S.; Szumny, A.
Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit. Foods 2022, 11, 3084.
https://doi.org/10.3390/foods11193084
AMA Style
Mirniyam G, Rahimmalek M, Arzani A, Matkowski A, Gharibi S, Szumny A.
Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit. Foods. 2022; 11(19):3084.
https://doi.org/10.3390/foods11193084
Chicago/Turabian Style
Mirniyam, Gita, Mehdi Rahimmalek, Ahmad Arzani, Adam Matkowski, Shima Gharibi, and Antoni Szumny.
2022. "Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit" Foods 11, no. 19: 3084.
https://doi.org/10.3390/foods11193084
APA Style
Mirniyam, G., Rahimmalek, M., Arzani, A., Matkowski, A., Gharibi, S., & Szumny, A.
(2022). Changes in Essential Oil Composition, Polyphenolic Compounds and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.) Populations in Response to Water Deficit. Foods, 11(19), 3084.
https://doi.org/10.3390/foods11193084